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TREATISE 


on 


The  Culture  and  Management 


oS 


FRUIT  TREES. 


1^ 


V 


r 


A 

TREATISE 

ON 

THE  CULTURE  AND  MANAGEMENT 

OF 

FRUIT  TREES; 

IN     WHICH 

A  NEW  METHOD  OF  PRUNING  AND  TRAINING 

IS  FULLY  DE:^CRIBhD. 
TOGETHER    WITH 

OBSERVATIONS 

ON 

THE    DISEASES,    DEFECTS    AND    INJURIES,    IN    ALL 
KINDS    OF    FRUIT    AND    FOREST    TREES; 

AS    ALSO, 
AN  ACCOUNT  OF  A  PARTICULAR  METHOD  OF  CURE, 

MADE    PUBLIC    BY    ORDER    OF    THE    BRITISH    GOVERNMENT. 


BY  WILLIAM  FORSYTH,  F.  A.  S.&  F.  S.  A. 

Gardener  to  his  Majefty  at  Kenfiogton  and  St.  James'. 


TO    WHICH    ARE    ADDED, 

AN  INTRODUCTION  AND  NOTES, 

ADAPTING    THE    RULES    OF    THE    TREATISE     TO     THE 

Climates  and  Seafons  of  the  United  States  of  America* 


BY  WILLIAM  COBBETT. 


ALBANY  : 

PRINTED    FOR    AND    SOLD    BY    D.    &    S.    WHITING, 

AT    THE     ALBANY    BOOK   STORE,     NO.    45,    ST  AT  E- ST  R  EET  . 

lOLD    ALSO    BY     THOMAS    &    ANDREWS,    BOSTON    ;    A.    &    A,     STANSBURY,    1J» 

YORK;     O.     PENNIMAN     &C    CO.     TROY    ;     S.    P      GOODRICH,     UTICA   J    J, 

CLOVER    &    CO,    OXFORD,    AND    H.    CHAPIN,    C  AN  A  ND  AI  CU  A. 


1803. 


INTRODUCTION, 

ADDRESSED 

To  Mr.  James  Paiilf  Senior, 

OF  BUSTLETON,  IN  PENNSYLVANIA. 


DEAR    FRIEND, 

JL/URING  the  many  happy  days  which  I  pa  (Ted  at  your 
hofpitable  raanfion,  my  obfervation  was  occafionaily  direQ- 
ed  to  the  ftate  of  your  orchards,  and  your  rnetliod  of  culti- 
vation ;  and  I  have  not  unfrequently  perceived,  that  you,  as 
well  as  other  perfons,  in  the  dates  of  Pennfylvania,  New- 
Jerfey,  and  New-York,  experienced  no  fmall  difappoint- 
ment,  vexation,  and  lofs,  from  the  failure  in  the  crops,  and 
from  the  premature  death  of  your  fruit  trees.  The  fmal!- 
nefs  and  inferior  quality  of  the  fruit  of  the  Peach-Tree,  in 
particular,  and  the  fwift  decay  of  the  tree  itfeif,  have,  for 
many  years  paft,  been  a  fubje£l  of  general  regret  in  the 
middle  dates  of  America  ;  and,  it  appears  to  me,  that  who- 
ever ihall  fiift  communicate  to  you  a  method  of  removing 
this  evil,  will  render  you  no  unacceptable  fervice.  Under 
this  perfuafion  it  is,  that  I  have,  for  a  moment,  withdrawn 
my  felt  from  the  noife  and  ftrife  of  politics,  in  order  to  ad- 
drefs  to  you  a  fev/  introduffory  remaiks  on  a  work,  which, 
I  think,  is  extremely  well  calculated  to  aflford  you  a  great 
deal  of  new  and  ufef'ul  information,  on  the  culture  and 
management  of  thofe  trees,  which  are  at  once  the  comfort 
^d  the  ornament  of  your  country. 

38131 


vi  INTRODUCTION. 

The  work  Is,  as  you  will  fee  by  the  title  page,  the  pro- 
duftion  of  Mr.  Forfyth,  the  King's  gardener  at  KenHngion 
and  St.  James'.  He,  fome  years  ago,  made  public  his 
method  ot  curing  dife&fed  and  decayed  fruit  and  foreft  trees, 
ior  which  difclofure,  alter  a  very  minute  exariiination,  made 
by  men  of  great  flciil,  his  Majefty,  at  the  recommendation 
ol  both  Houfes  oi  Parliament,  granted  him  a  reward  ot  lour 
thf.ufand  pounds.  A  full  account  of  this  examination,  to- 
g^-ther  with  its  refult,  you  will  find  in  the  appendix  to  the 
pre  Tent  work. 

Daring  the  laft  fimimer,  (1801)  I  went  with  a  party  of 
iiiends,  to  be  an  eye  wiinefs  ot  the  cflcBs  (of  which  I  had 
heard  fucU  wonders  relatedj  of  this  gentleman's  mode  of 
cultivating  and  curing  trees  ;  and,  though  my  mind  had  re- 
ceived a  ftrong  prepciiefTion  in  its  favor,  v.'hat  1  faw  very 
far  iurpaffed  my  expeftation.  Mr.  Forfyth,  v/hofe  book 
\v?s  not  then  publiPfied,  did  us  the  favor  to  fnew  us  the  manu- 
fcript  of  it,  and  alfo  the  drawings  for  the  plates,  which  are 
now  to  be  found  at  the  end  of  the  work.  After  having  read 
thofe  parts  of  the  manufcript,  which  more  immediately  re- 
ferred to  the  drawings,  we  went  into  the  gardens,  and  there 
faw  every  tree  which  the  drawings  were  intended  to  repre- 
fent,  and  of  which  we  found  them  to  be  a  moft  exaft  repre-. 
fenfation. 

We  e>:amined  thefe  trees  from  the  ground  to  tlie  topmoH; 
branches  ;  we  counted  the  joints  in  the  v.'ooJ,  afcertained 
the  time  and  extent  of  its  growth,  and,  in  thort,  verified  eve- 
ry fatf  that  the  book  related.  To  raife  fine  flouriOjing  wood 
from  an  old  cankered,  gummy,  decayed  liem  ;  to  raife  as 
much  wood  onihat  (lem,  in  three  years,  as  could  have  been 
railed  on  the  fined  young  tree,  in  twelve  years ;  to  take  the 
j'otten  wood  from  the  trunk,  to  replace  it  with  found  wood, 
jjBually  to  {il!  up  the  hollows,  and,  of  a  mere  fltell,  to  make 


INTRODUCTION.  v\\ 

9  lull,  rouncl,  and  folid  trunk  ;  all  this  feems  incrcclible  j 
but  of  all  this  we  fdw  indubitable  proof.  The  fuperioriiy 
of  Mr,  Forfyth's  mode  ot  pruning  might  have  been  very 
fairly  interred  from  the  abundance  and  excellence  of  the 
fruit,  with  wliich  every  tree  in  his  gardens  was  loaned,  while 
thofe  in  other  gardens  had  but  a  partial  and  fcanty  crop,  and 
that  much  inferior  in  quality  ;  but  Forfyth  has  ieitthe  merit 
of  no  part  of  his  fyftem  to  be  gathered  from  inference*  and, 
therefore,  not  content  with  fJiewing  the  efifefts  of  bis  art  by 
the  contrail  exhibited  between  his  ov.'n  garden  and  thofe  of 
other  perfons,  not  content  even  with  this  contraft  as  exhib- 
ited between  different  trees  in  his  cwn  garden,  and  [landing 
clofe  to  one  another,  he  has  mod  fuccefsfully  exhibited  it 
between  different  branches  of  the  fdnie  tree.  By  turning  to 
the  chapter  on  Pears,  and  by  referring  to  plate  7,  you  will 
fee  the  portrait  of  a  Pear-Tree,  one  branch  of  which  we 
found  pruned  in  the  common  way,  and  the  other  branches 
according  to  the  method  taught  by  this  book.  The  fruit  on 
the  former  we  found  fmall,  hard,  knotted,  and  tafting  almofl 
as  bad  as  the  fruit,  which,  in  America,  is  called  the  C/ica/l- 
Pear  ;  on  the  other  branches,  the  fruit  was  large  and  cleaPj 
and  of  an  excellent  flavor. 

To  enter  into  an  analyfis  of  the  feveral  parts  of  the  work 
is  by  no  means  my  intention.  Indeed,  all  I  intend,  by  this 
introduflion,  is  to  call  your  attention  to  a  work,  which,  I 
am  fully  perfuaded,  you  will  find  a  mofl  valuable  affiftant, 
in  your  rural  purfuits.  The  detail  of  my  remarks,  altera- 
tions, and  additions,  you  will  find  fcattered  through  the  fev- 
eral chapters  of  the  book  ;  but,  I  cannot,  even  here,  refrain 
from  recommending  to  your  particular  notice,  the  dire£f ions 
for  planting,  rcftoring,  and  perpetuating  your  Apple  Orch- 
ards ;  for  preferving  your  Peach-Trees  from  thofe  mi  (chic  v- 


viii  INTRODUCTION. 

ous  infe£ls,  which  now  render  them  fo  very  fhort-lived  • 
and  for  the  propagating  and  training  of  your  vines ;  on 
which  three  important  heads,  you  appear  to  me  to  ftand  in 
need  of  the  very  intoimati.>n  that  is  herein  communicated. 

That   Providence  may   I'inile  on  all  your  labors,  give 
abund  -nee  to  your  fields  and  happinefs  to  your  family^  is 
the  fincere  and  eainefl  piayer  of, 
Dear  Sir, 

Your  moft  faithful  friend, 

And  moll  obedient  Servant, 
WILLIAM  COBBETTi 


PREFACE 


OF 


THE  AUTHOR. 


X  o  the  many  publications  that  have  appeared  on  the  man- 
agement of  Fruit  and  Foreft  Trees,  it  may  be  thought 
fuperfluous  to  add  ;  and,  indeed,  fo  Uttle  am  I  accuftomed 
to  the  praflice  of  writing,  that  1  feel  no  fmall  degree  of  re- 
luftance  in  ofFermg  any  thing  to  public  infpeftion  ;  but  an 
entire  conviftion  of  the  advantages  to  be' derived  from  the 
obfervations  and  dire61ions  contamed  in  the  following  pages, 
joined  to  the  importunity  of  many  of  the  mofl  competent 
judges,  has  determined  me  to  make  my  method  of  pruning 
and  training,  and  the  fuccefs  attending  it,  as  public  as  poflible. 

Having  long  obferved  the  fcanty  crops,  both  on  wall  and 
iiandard  trees,  that  have  followed  the  ufual  mode  of  prun- 
ing and  training,  I  was  led  to  make  many  experiments,  in 
order  to  dilcover,  it  it  were  pofTible,  a  more  fuccefsful 
method.  Nor  have  my  endeavors  been  in  vain  ;  for,  after 
following  a  new  mode  tor  feveral  years,  I  can  v/ith  pleafure 
affirm,  that  the  quantity  of  fruit  has  been  remarkably  in- 
creafed,  and  the  quality  greatly  improved. 

I  have,  in  the  following  pages,  (fated  many  faffs,  to  evince 
the  utility  of  the  compofition  recommended,  and  to  induce 
others  to  make  a  fair  trial,  which  may  be  done  at  a  very 
trifling  expence. 

I  only  requeft  of  thofe  who  entertain  any  doubts,  that 
they  will  make  choice  of  two  trees  of  the  fame  kind,  as  near 
as  may  be  in  the  fame  ftate  of  health  or  decay,  and  having 
equal  advantages  of  foil  and  fituation  ;  let  the  dead,  decayed, 
and  injured  parts  be  cut  out ;  then  to  one  of  the  trees  apply 
the  compontion  as  direfted  in  this  treatife,   an^  leave  the 

B 


X  PREFACE. 

other  to  nature  :  if  proper  attention  be  paid  to  the  former, 
no  great  length  of  time  will  be  necelTary  to  Ihevv  which 
method  ought  to  be  purfued  in  future. 

I  hope  the  candid  reader  will  pardon  me  for  dwelling  a 
Ihtle  on  this  fubjeft.     It  has  been  faid,  that  there  is  nothing 
new  either  in  the  compuhtion  or  its  application.     It  is  cer- 
tainly true,  that  compofuions  of    various    kinds  have  been 
tried  ;  but  no  one  has  been  attended  with  fuch  great  fuccefs 
as  that  which  is  defcnbed  in  the  following  pages :  Indeed, 
they  were  generally  made  up  in  a  flovenly  manner,  and  ap- 
plied without  properly  preparing  the  trees ;  fo  that  little  good 
could  have  been  expefted,  even  if  tlie  corapofition  had  con- 
fifled  of  proper  materials.     In   thefe   particulars  I  am  per- 
fuaded,  that  every  impartial  perfon  will  acknowledge  that  I 
have  made  great  improvement.     Former  compofitions  have 
been  made  up  of  loam  and  co\v^  or  horfe-dung,  of  bees- wax, 
pitch,  tar,  chalk,  rofin  mixed  with  greafe,  gums,  &c.     It  is 
granted,  that  fuch  as  thefe  may  fometimes  be  of  ufe,  but  not 
in  general  ;  moll  of  them  being  liable  to  become  hard,  and 
to  crack  and  peel  off.     I  have  tried  them  all,  with  but  very 
little  fuccefs.     I   have  alfo   tried  a  compofition  of  tarras 
(which  is  ufed  as  a  cement  for  building  under  water:}  This 
alfo  cracked  and  peeled  off  after  it  became  hard.     Some  of 
thefe  compofitions  become  fo  hard,  that,  in  (lead  of  giving 
way  to  the  new  bark  as  it  is  produced,  they  cut  and  tear  it, 
to  the  great  injury  of  the  tree. 

The  compofition  which  I  recommend  is  not  liable  to  thefe 
inconveniences  ;  it  pofleffes  an  abforbent  and  adhefive 
quality,  and  is  moreover  of  fuch  a  nature  as  not  in  the  leaft 
to  hurt  the  new  and  tender  bark  ;  for  it  eafily  gives  wav  to 
it  and  to  the  new  wood  as  they  advance.  On  apply  inor  it  to 
trees  which  contain  a  ftrong  acid,  fuch  as  oaks,  apple-trees, 
apricots,  &c.  when  infefted  with  the  canker,  that  difeafe 
may  be  feen  oozing  through  the  compofition  and  adhering 
to  the  outfide,  like  copper  duft,  or  ruft  of  iron,  and  may  be 
eafily  rubbed  off  with  the  hand.  This  appearance  I  never 
could  obferve  on  the  application  of  any  other  compofition  ; 
which  confirms  my  belief  that  it  ads  as  a  ftrong  ftimulant. 
When  the  wounds  in  fruit  trees  are  fo  large  as  not  to  heal 
«p  in  the  courfe  of  a  twelvemonth,  I  renew  the  compofition 


PREFACE. 

annually,  wlvichj^o  its  application,  invigorates  the  trees, 
and  fceinsto  liave^?  fame  effetl  on  their  as  a  top.drefling 
of  dung  has  on  land. 

I  have  been  foiiciied  by  fome  of  my  friends  to  add  a  chap- 
ter on  forcing  grapes,  peaches,  and  neftarines ;  and  to  give 
a  defcription  of  a  houfe  for  that  purpofe  ;  but  as  it  would 
fwell  the  book,  to  too  great  a  fize,  and  as  the  fubjeft  is  fully 
treated  of  by  many  others,  it  fcems  unnecefTary  to  fay  any 
thing  farther  here,  than  juff  to  obfcrve,  that  the  meihod  of 
pruning  and  training  recommended  in  this  book,  is  equally 
applicable  to  trees  in  a  forcing-houfe  as  tothofe  on  a  natural 
wall.  When  vines  are  trained  ftraight  up  the  raiters  of  hot- 
■houfes,  they  throw  out  a  few  eyes  only  at  top,  and  all  the 
refl  of  the  branch  becomes  naked  ;  but  when  trained  in  a 
Terpentine  manner,  they  break  equally. 

Dwarf  peaches  and  neftarines  planted  in  the  pits  of  forc- 
ing houfes  fhould  be  trained  horizontally;  in  which  mode 
they  v\'ill  produce  much  more  fruit  than  when  they  are 
trained  fan-falhion. 

It  mufl  be  obferved,  that  the  dire£lions,  &c.  in  the  fol- 
lowing pages  are  calculated  ior  the  neighborhood  of  Lon- 
don ;  it  will,  therefore,  be  necefTary  to  make  allowance,  in 
other  climates,  for  the  earlinefs  or  latenefs  of  their  feafons, 
both  with  regard  to  the  time  of  fruit  being  in  perte£lion,  and 
alfo  for  planting,  pruning,  &c. 

For  the  information  of  thofe  who  are  not  acquainted  with 
praflical  gardening,  the  following  explanation  of  what  is 
called  heading-down  is  given. 

^Vhen  young  trees  are  planted  out  from  the  nurfery,  as 
loon  as  they  begin  to  break  in  the  fpring,  they  are  cut  down 
to  three  or  four  eyes,  according  to  their  Itrength,  to  furnifh 
them  with  bearing  wood  :  If  this  were  not  done,  they  would 
run  up  in  long  naked  branches,  and  would  not  produce  one 
quarter  of  the  fruit  which  they  do  when  this  operation  is 
properly  performed.  The  fame  holds  good  in  heading  all 
kinds  of  old  trees. 

An  opinion  prevails,  particularly  in  thofe  parts  where  ap- 
ple-trees  are  cultivated  to  any  confiderable  extent,  that  trees 
never  bear  well  after  heading-down,  and  that  it  frequently 
kills  them.     This  may,  no  doubt,  fotnetimes  happen  when 


xii  PREFACE. 

they  are  improperly  headed-down  all  at  once,  by  giving  a  fud- 
den  check  to  the  fap,  the  few  weak  (hoots  not  having  ftrength 
to  draw  up  what  is  fupplied  by  the  roots  ;  and  moreover, 
rot  being  capable  of  fheltering  one  another,  they  are  chill- 
ed bv  the  cold,  and  fo  rendered  at  leail  unproduftive,  if  they 
are  not  totally  killed.  But  if  heading  were  done  gradually, 
.that  is,  if  every  other  branch  all  over  the  tree  were  headed  at  a 
proper  length,  cutting  as  near  to  thofe  parts  where  the  fhoots 
appear  as  poflible,  in  the  month  of  February  or  March,  or 
even  as  late  as  May  ;*  in  the  courfe  of  the  fummer  they 
would  throw  out  fine  long  ihoots.  Thefe  fliould  not  be 
fhortened  the  firft  year,  unlefs  it  be  necefTary  to  fhorten  a 
few  to  fill  up  the  head  of  the  tree  with  bearing  wood,  and 
that  (hould  be  done  in  the  following  fpring  ;  cutting  them 
to  fix  or  eight  inches  long,  according  to  their  ftrength.  In 
the  next  Tpring  after  the  fir  ft  branches  are  headed,  the  remain- 
ing old  branches  may  be  cut  out ;  and  thefe  will  fot)n  fill 
the  head  of  the  tree  with  fine  bearing  wood.  In  three  years, 
it  properly  managed,  trees  fo  headed  will  produce  a  much 
greater  quantity  of  fruit,  and  of  a  better  quality  than  they 
did  before  the  operation  was  performed. 

*  In  the  Middle  States  of  America  this  operation  (hould   never  be  per. 
formed  till  the  middle  of  March,  and  not  later  than  the  20th  of  April, 


TREATISE 

ON 

THE  CULTURE  AND  MANAGEMENT 

OF 

FRUIT  TREES,  &c. 

CHAPTER    I. 


OF  APRICOTS.* 

Si'}_fftrcnt  Sorts  defcribed— Planting  and  Heading — The  Man' 
a-ffement  of  decayed  Trees — Pruning  of  Apricots,  and  hozo  to 
Jhelter  them  from  cold. 

i  HE  Apricot,  we  are  told,  came  originally  from  Armenia 
whence  it  takes  the  name  ot  Armeniaca,  and  was  introduced 
into  this  country  in  1562. 

Linnaeus,  according  to  the  Sexucl  Syftem,  arranges  it  in 
the  twelfth  clafs  Icofandna  Monogvnia  ;t  and  comprehends  in 
the  genus  Prunus.tlie  Apricct,  the  Cheny,  and  the  Bird-Cher- 
ry ;   making  them  only  different  fpecies  of  the  fame  genus. 

Although  the  above-mentioned  plants  are  arranged  under 
the  fame  genus,  yet  the  Cherry  and  Plum  will  never  lake  upon 

*  We  fhall  enuinerafe,  under  iheir  refpeftive  heads,  the  principal  forlt 
of  fruit  that  are  propigated  in  this  country  ;  wi  h  the  time  of  thrir  ripening, 
as  near  as  poflible  It  is  to  be  obfcrved,  hoAever,  that  the  diveifity  cf  fca- 
fons,  together  with  that  of  foil  and  fiiiiation,  will  fometimes  make  a  month 
cf  difference  in  the  ripening  of  the  fruit. 

+  Mod  of  our  eatab'e  fruits  are  arranged  under  this  cJafs ;  and  it  is  re- 
markable, that  there  is  net  one  poifonous  fruit  to  be  found  in  it. 


Library 
N,'  C.  State   College 


i4  TREATISE  ON  THE  CULTURE  AND 

each  other,  nor  the  Apricot  upon  the  Cherry  ;  but  the  Apricot 
will  take  upon  all  forts  of  Plums,  except  the  Bruflels. 

The  Names  and  Q^ualiiies  of  Apricots  commonly  cultivated  in 
England,  with  the  Time  oj  their  Ripening. 

1.  The  Mafculine.  This  is  a  fmall  rounrtifh  fruit.  It  is 
the  earlieft  of  all  the  Apricots,  ripening  about  the  latter  end  of 
July,  and  is  chirfly  elleemed  tor  its  tait  tafle  ;  when  iully  ripe, 
it  is  of  a  red  colour  towards  the  fun,  and  of  a  gieenilh  yellow 
on  the  other  fide. 

2.  The  Orange.  This  is  pretty  large,  but  rather  dry  and 
infipid,  and  fitter  for  tarts  than  for  the  table.  It  is  of  a  deep 
yellow  colour  when  ripe,  which  is  about  the  latter  end  of  Au- 
gufl.     This  is  confidered  as  the  beft  for  preferving. 

3.  The  Algiers.  This  is  a  flatted  oval-fhaped  fruit,  of  a 
ftraw  colour,  juicy  and  high  flavoured.  It  ripens  about  the 
middle  of  Auguff. 

4.  The  Roman.  This  is  larger  than  the  Algiers,  round- 
er, of  a  deep  yellow,  and  not  quite  {o  juicy.  It  is  ripe  about 
the  middle  or  lattet  end  of  Auguft. 

^.  The  Turkey.  This  is  a  larger,  and  of  a  deeper  colour, 
than  the  Roman  ;  its  fhape  tnore  globular,  and  the  flefh  firmer 
and  drier.     It  ripens  about  the  latter  end  of  Auguft. 

6.  The  Breda  (brought  from  thence  to  England)  is  orig- 
inally from  Africa.  It  is  large,  round,  and  of  a  deep  yellow 
colour;  the  flefh  is  foil  and  juicy.  This  is  an  excellent  fruit, 
efpecially  if  ripened  on  a  flandard.  It  ripens  about  the  latter 
end  of  Auguff. 

7.  The  BrufTels.  This  is  held  in  very  great  efleetn  on 
account  of  its  bearing  fo  well  on  ftandards,  or  large  dwarfs. 
It  is  of  a  middling  fize,  red  towards  the  fun,  with  many  dark 
fpots,  and  of  a  greenifli  yellow  on  the  other  fide.  This  has 
a  brifk  flavour,  is  not  liable  to  be  mealy  or  doughy,  and  is  pre- 
ferred by  many  to  the  Breda  ;  but  when  the  Breda  is  planted 
as  a  flandard,  the  fruit  is  more  juicy  and  of  a  richer  flavour. 
This  ripens  in  Augufl  on  a  wall,  but  not  before  the  latter  end 
of  September  on  ftandards. 

8.  The  Moor  Paik,  called  alfo  Anfon,  Temple,  and  Dun- 
more's  Breda.  This  is  a  fine  fruit,  and  ripens  about  the  latter 
end  of  Auguft. 

g.  The  Peach  Apricot.  This  was  introduced  fromParis, 
by  his  grace  the  Duke  of  Northumberland,  at  Sion-houfe,  in 
1767.  It  is  the  fineft  and  largeft  of  all  Apricots,  and  is  gener- 
ally thought  to  be  the  fame  as  the  Moor  Park ;  but  upon  a 


MANAGEMENT  OF  FRUIT  TREES,  &c. 

minute  examination  the  leaves  will  be  found  to  differ.  It  rip- 
ens in  Auguft. 

lo.  The  Black  Apricct,  This  has  been  very  lately  in- 
troduced, by  Sir  Jofcph  Banks,  from  France,  in  which  coun- 
try it  is  highly  eileemed. 

The  trees  that  Sir  Jofeph  planted  at  his  feat  in  Spring 
Grove,  near  Hounflow,  bore  truit  lalt  feafon,  ior  the  firlttime 
in  this  country  ;  but,  in  confequence  of  the  wet  and  unfavour- 
able weather,  it  did  not  arrive  at  perfection.*  It  ripens  about 
the  fecond  week  in  Auguft. 

To  the  foregoing  may  be  added : 

The  Great  Apricot,  The  Dutch  Apricot, 

Holland  ditto,  Grover's  Breda, 

Piovence  ditto,  Perhan, 

Alberge,  Royal  Orange, 

Angumoife,  Tranfparent, 

Blotched- leaved,  Portugal  Apricot,  (a  fraall 

Nancy  Apricot,  (a  fine  fruit.J 
large  truit,] 

For  the  accommodation  of  thofe  who  have  fmall  gardens, 
and  yet  wifh  to  have  a  regular  fuccefTion  of  fruit,  we  fhall 
give  abffratts  of  the  larger  feIe8ions  j  retaining  thofe  kinds 
only  which  are  beft  adapted  for  that  purpofe  ;  and  of  which 
one  or  more  trees  of  a  fort  may  be  planted,  according  to  the 
fize  ot  the  garden,  or  the  demand  ot  the  famdy. 

A  SekQion  of  Apricots  for  a  fmall  Garden. 

The  Mafculine,  the  Roman,  the  Orange,  the  Breda,  and 
the  Moor  Park. 

Of  the  Planting,  Pruning,  and  Training  of  Apricots. 

The  befl  time  for  planting  Apricots  is  in  Autumn,  as  foon 
as  the  leaf  begins  to  tall.    The  perfon  who  goes  to  the  nurfery 

♦  I  have  had  the  honour  of  paying  Sir  |ofeph  a  vifit  at  Spring  Grove, 
vherc  I  had  the  pleafure  of  tafting  one  of  theie  Apricots ;  and  I  think  it  will 
prove  an  acquifition  well  worth  cultivating  The  bhck  colour  of  the  fruit 
may,  perhaps,  prejudice  fome  perfons  arainftit;  but  the  flavour,  in  my 
opinion,  is  very  good  ;  and  if  it  be  coi  fidered,  that  the  wood  of  1799  was  not 
wtll  ripened,  owing  to  the  ".et  feafon,  there  is  little  doubt,  that,  next  year, 
if  the  leafon  (hjuld  be  favr.urable,  the  flavour  of  rhe  fruit  wil!  be  greatly  im- 
proved, and  continue  imprcviug  till  the  tiee  comes  to  maturity.  The  {"cant- 
loefsof  the  prefent  crop  of  Apricots,  Peaches,  Nectarines,  &c.  may  be  attri- 
buted to  the  wood  iiof  being  propeily  ripened  laft  year. 

In  Mayer's  «' Pomona  Franconia,"  will  be  found  a  very  good  figure  0\ 
the  Black  Apricot,  called  aUo  the  Aleiandriao  Apricot, 


r 


l6        treatise  on  the  culture  and 

for  the  plants  fliould  make  choice  of  thofe  which  have  tlie 
ilronge{t  and  cleanell  items  ;  and  it  he  can  procure  fuch  as 
have  been  headed  down,  (to  ufe  the  phrafe  ot  the  nurfery- 
men)  ot  two  or  three  years  growth,  they  will  bear  and  fill  the 
walls  nu.ch  fooner  than  thole  which  have  not  been  fo  treated. 
He  fliould  make  choice  ol  treeb  with  one  Hem  ;  or,  it  they 
have  two,  one  ot  then  Ihould  be  cut  off;  tor  by  planting  thofe 
with  two  items  the  middle  ot  the  tiee  is  left  naked,  and,  of 
coarfe,  one  third  ot  the  wail  remains  unc  covered. 

1  know  that  it  is  the  prattice  ot  many  to  make  choice  of 
trees  with  the  imallelt  items  ;  but  thefe  always  produce  weak- 
er flioots  than  -.he  others. 

Ofi  preparing  the  Borders.^ 

If  the  borders  wherein  the  trees  aie  to  be  planted  be  new, 
they  ihould  be  made  two  teet  and  a  halt,  or  ihice  teet  detp, of 
jm;od  light  frefh  loam.  It  the  trees  are  la  be  planted  in  old 
borders,  wheie  the  earth  has  been  injured  by  the  roots  ot  the 
former  trees,  it  will  be  neceiTaiy  to  take* out  the  old  moukl  at 
le..dt  ihice  feet  deep,  and  tour  ieet  wide,  filling  up  the  hole 
Vi'Mh  trelh  loam,  and  taking  care  to  plant  the  trees  about  eight 
jf)(  lies  higher  than  the  level  ot  the  old  border,  to  allow  tor  the 
f'. /''.mg  ot  the  earih,  that  they  may  not  be  too  deep  in  the 
gtound  ;  but  tliis  will  be  more  fully  treated  of  in  the  chapter 
on  l\ai  ti'  cs. 

>  When  the  trees  ;;re  planted,  they  fhould  by  no  means  be 
headed  down  'ili  tbev  begm  to  thiow  out  trelhi  ihoots.  Strong 
tret  s  fhoulo  be  cut  a  toot  irom  the  ground  ;  and  thofe  that  are 
wtak,  il:)out  hall  thai  length, 

\\:  tidckward  feaions,  they  fhould  not  be  headed  down  fo 
early  ;  never  until  the  buds  aie  fairly  broken  ;  always  obferv- 
ing/to  cut  floping  towards  the  wall,  and  as  near  to  an  eye  as 
poiTible,  that  the  young  leading  flioot  may  cover  the  cut;  [See 
Plate  1.  tig.  t.3  which  operation  fliould  be  tigain  perlormed 
in  the  ne:Lt  March  or  Apr:l  t  The  ihoots  that  are  then  thrown 
out  mult  be  trained  horizontally,  to  cover  the  wall.  The  num- 
ber ot  thefe  to  be  leit  out  ought  to  be  trom  three  to  fix  on  each 

*  The  American  reader  will  not  readily  know  what  is  here  meant  by  the 
word  Borden  ;  11  is  ihr-efore  ueccff^ry  to  oblVive  to  him,  th<it  (he  finer  kujds 
of  tiUit  tiees  ^rc,  in  England,  trained  apaii  ft  walls,  and  tl.at  theie  is  general- 
Jy  a  ■walk  goes  roumi  ihc  garden,  running  \n  a  parallel  line  with  the  wall,  at 
the  diftaiite  of  abmit  ten  feet  horn  it  ;  'he  fpace  •■  etwccn  the  walk  and  the 
■wail,  is  called  the  Bordo  ;  fo  thz'.,  when  .hi  suth  r  fpcaks  of  die  foil  and 
tillage  of  the  Lordtn,  he  is  uicrey  ipcakibg  of  the  toil  and  tillage  of  the  laud, 
lu  which  the  ieveral  trees  are,  or  may,  be  pla:ued. 

i  The  hme  l"cal"o;j  will  do  for  the  Middle  States  of  .*.merica. 


MANAGEMENT  OF  FRUIT  TREES,  ^c.        t)\ 

S(je,  according  to  the  (Irength  of  the  main  flioot  ;  taklncr  care 
to  rub  off,  with  the  finger  and  thumb,  the  fore- right  (hoots  all 
over  the  tree,  except  a  tew  which  may  be  wanted  to  fill  up  th^ 
wall,  near  the  body  of  it.     [^See  Plate  i.  Fig.  i.*] 

In  the  fecond  year,  the  horizontal  (hoots  mud  be  fhort* 
ened  in  the  fame  manner,  according  to  their  growth  ;  and  fo 
on  every  year  till  the  wall  (hall  be  completely  covered  from 
top  to  bottom. 

It  is  a  frequent  praftice  with  fome  gardeners,  to  hea.l 
down  the  trees  at  the  time  of  planting;  which  very  often 
proves  fatal  to  them. 

Of  old  and  decayed  Trees. 

When  a  tree  becomes  thin  of  bearing  wood  It  will  bs 
tiecefTarv  to  cut  down  the  whole  of  it.  as  near  to  the  places 
where  it  was  budded  as  poflTible  ;  remembermg  always  to  cut 
at  an  eye  or  a  joint.  If  there  lliould  be  any  young  fhoots  oti 
the  lower  part  of  the  tree,  it  will  be  proper  to  leave  them, 
training  them  horrzontally,  which  will  check  the  flow  of  the 
fap,  and  thereby  render  them  much  more  fruitful. 

Very  frequently,  when  large  branches  have  been  c.U  ofF 
in  a  carelefs  manner,  and  the  wounds  left  to  nature,  the  whole 
tree  is  infecfed  with  the  gum  and  canker ;  which,  if  not  check- 
ed, will  in  a  (hort  time  totally  ruin  it. 

The  bed  remedy  in  this  cafe  is,  carefully  to  pare  off  the 
cankered  part  of  the  bark  with  a  knife,  or  other  convenient  in- 
ffrument.  You  will  frequently  find  the  white  inner  bark  in- 
fefled,  which  muft  alfo  be  cut  away,  till  no  appearance  of  in- 
fe6Hon  remains;  this  may  be  eafily  known  by  the  brown  or 
black  fpots,  like  dots  made  with  a  pen,  of  which  not  one  mult 
be  fuffered  to  remain. 

All  the  branches  fo  cut  and  pared  fhould  be  immediately- 
covered  with  the  compodtion  in  a  liquid  (fate  ;  the  preparation 
and  application  of  which  will  be  particularly  delcribed  in  an- 
other place. 

When  trees  are  in  a  very  bad  condition,  they  (lionld  be 
cut  in  a  partial  manner,  taking  off  the  word  branches  fiid,  par- 
ticularly thole  in  the  middle  of  ihe  tree,  always  cutting  as  near 
to  the  grait  as  poffible  ;  or  tway  other  branch  may  at  firll  be 

*The  direflions  which  are  given  for  fr?es  a^ain(l  a  wal',  wili  apply,  with 
<«jual  foice,  to  rtandard  trees,  except  that  the  llctr.s,  or  trunltf,  <  f  tJi? fe  latter 
/)iould  be  higher,  and,  conrcqucntly.  they  P.iould  not  be  headed  dov/n  fo  near 
the  ground.  The  Apricots,  wliich  1  have  teen  in  \nier-ca,  a^e  hird,  and  not 
above  cne.ihiid  part  as  large  as  the  fame  fruit  '•>:  Eoijiaiid,  a  'iiffercncc  which 
it  euiifeiy  ow'.iig  ta  want  oi  attention  to  nues  fuch  as  are  here  laiJ  d^Au. 

c 


i8         TREATISE  ON  THE  CULTURE  AND 

taken  out,  leaving  the  reft  to  bear  ;  by  which  means  there  will 
be  a  fupplv  of  fruit  while  the  other  parts  oi  the  tree  are  reno- 
vating. It  {hould  be  remetnbered,  however,  thatal!  the  cank- 
ered bark  muit  be  cut  off  without  lofs  ot  time ;  otherwife  the 
new  v/ood  will  be  infeOed. 

Old  trees  thus  headed  down  will  fometimes  throw  out  very 
ftrong  and  vigorous  fhoots,  which  it  may  be  neceffary  to  top,  as 
it  will  caufe  them  to  throw  out  fide-fl-iools ;  but  they  fhouki  nev- 
er be  fuffered  to  have  any  Fore-right  fpurs,  except  little  dugs. 
The  topping  fhould  be  done  in  the  beginning  ot  June,  which 
iviil  caufe  the  tree  to  produce  fine  bearing  wood  tor  the  next 
year.  Thofc  trees  mult  be  pruned  in  March  following,*  fhort- 
ening  the  {lioots  from  fii  teen  to  fjx  inches,  but  according  to 
their  ftrength,  always  leaving  the  ftrongeft  ("hoots  longeft. 

Wherever  the  knife  has  been  ufed,  the  compofition  muH 
be  immediately  applied.- 

I  have  a  great  diflike  to  Autumnal  pruning  of  fruit  trees ; 
of  all  kinds  of  ftone  truit  in  particular  ;  for  by  pruning  at  that 
feafon  you  feldomtail  to  bring  on  the  canker  ;  and  no  fruit 
trees  are  more  liable  to  this  difeafe  than  the  Apricot.  The  rea- 
fon  is  obvious  :  The  great  acidity  in  thefe  trees,  the  expofure 
of  the  wounds,  and  the  dormant  ftate  ot  the  fap,  pre-difpofe 
to  mortification  ;  whereas,  in  fpring,  when  the  fap  is  beginning 
to  flow,  and  will  follow  the  knife,  the  lips  will  quickly  grow. 
It  the  branches  are  fmall,  a  frefh  bark  and  frefh  wood  will  in 
one  feafon  completely  cover  the  v,found;  but  it  large,  a  time 
proportionate  to  their  fize  will  be  occupied ;  this  procefs,  how- 
ever, is  manifeftly  much  accelera'.ed  by  the  application  of  the 
compofition,  which  excludes  the  air  and  wet  from  the  air  and 
fap  vefTels  of  the  tree. 

Of  the  Sorts. 

The  Breda  is  the  beft  and  richeft  flavoured  for  a  ftand- 
ard,  although  the  BufTels  is  frequently  preferred. 

The  Breda,  the  iiruffels,  and  the  Moor- Park,  fhould  al- 
ways be  planted  on  an  Eaft  or  Weft  afpe£l.  Others  may 
have  a  South  afpeft.t 

♦  The  latter  e  nd  of  June  and  March  fliould  be  taken,  in  America  for  this 
bufinefs  I  will  here  obferve,  once  for  all,  that  I  confine  my  obfervations  to 
the  Middle  States  of  the  Unioa. 

+  Apricots  bear  pretty  well  as  ftandardj,  even  in  England,  and  it  caenot 
be  fuppoled,  that,  if  the  above  direilions  were  well  attended  tOj  they  woull 
sot  produce  great  quantities  of  fine  fiuit  m  America. 


MANAGEMENT  OF  FRUIT  TREES,  Sec        19 


CHAPTER    11. 


OF   PLUiMS. 

X)\fftnnt  Sorts  of  Plums  cultivated  in  England—  Of  Plant' 
heading  and  training  them — OJ  Standards  in  Orchards,  and 
Dzoarjs  in  Garden^ — The  Management  of  old  decayed  Trees. 

JL  HE  Plum  is  generally  fuppofed  to  be  a  native  of  Afia,  and 
the  Damafcene  to  take  its  name  from  Damafcus,  a  city  ot 
Syria. 

This  Genus  ot  Plants  is  arranged  by  Linnaeus  in  the 
twellth  clafs  ot  his  Syftem. 

The  Names  and  Qualities  of  thofe  Plums  which  are  commonly 
cultivated  in  England^  with  their  Time  of  ripening. 

1.  The  Jaunhative,  or  White  Primordlan,  is  a  fmall 
plum,  ot  a  yellow  colour,  and. mealy.  It  ripens  in  the  latter 
end  ot  July,  or  beginning  ot  Auguft.  One  tree  will  be  fuf- 
ficient  lor  a  garden. 

2.  The  Early  Damafli,  commonly  called  the  Morocco 
Plum,  is  middle-fized,  and  the  flefli  good.  It  ripens  about  the 
beginning  ot  Auguft. 

3.  The  Little  Black  Damafl^  Plum  is  a  rich  fruit,  a  good 
bearer,  and  is  ripe  about  tlie  latter  end  ot  Auguft. 

4.  The  Daniiuk  V^iolet  of  Tours.  This  is  a  fine  rich 
plum  of  a  bluifh  colour,  and  is  ripe  in  Augu'*. 

5.  The  Red  Orleans  Plum  '\s  large,  ot  a  rich  juice,  and  is 
ripe  in  the  latter  end  of  Auguft. 

6.  The  Fotheringham  is  an  excellent  plum,  of  a  dark  red, 
and  the  juice  rich ;  there  is  hardly  any  plum  that  excels  it. 

7.  The  Blue  Perdjigon  Plum  is  ot  a  very  good  talte,  and 
ripens  in  x\uguit. 

8.  The  White  Perdrigon  Plum  is  a  pretty  good  fruit,  and 
has  a  fweetith  tafte  mixed  with  tarincfs.  It  ripens  in  the  be- 
ginning of  September. 

9.  The  lied  Imperial  Plum,  or  Red  Bonum  Magnum,  is 
3  great  bearer,  and  moftiy  ufed  tor  baking.  It  \%  ripe  about 
the  latter  erid  oi  September. 


r.0         TREATISE  ON  THE  CULTURE  AND 

10.  The  White  Imperial  Boniini  Macrnum,  or  Egg  Piuru, 
White  Holbnd,  or  xMogul  Plum,  is  a  large  huit,  and,  like  the 
red,  niollly  r.lcd  tor  bdking.  This  is  a  great  bearer,  and  rip- 
ens about  the  beginning  oi  Ofclober. 

11.  La  Pvoyal  is  a  fine  plurn,  equal  to  the  Green  Gage, 
but  a  (hy  bearer.  It  is  oi  a  red  colour,  and  ripens  in  the  lat- 
ter end  ot  September. 

12.  Little  Queen  Claudia  is  a  fmall  rich  fruit,  ripe  in 
September. 

13.  Large  Queen  Claudia,  or  Dauphiny.  This  Is  an  ex- 
cellent plum,  ot  a  yellowilh  green,  and  ripens  about  the  be- 
ginning ot  06lober. 

14.  The  Green  Gage  Plum*  is  of  an  exquifite  tafte,  and 
eats  like  a  Iweetmeat.  Its  colour  and  fize  fulliciently  diftinguilh 
it  from  anv  other.     It  ripens  in  Auguft  and  September. 

15.  Draps  d'Or  is  a  good  plum,  and  a  plentiful  bearer. 
It  is  ripe  about  the  latter  end  of  September. 

16.  The  Cheller  Plum  is  rich,  and  a  great  bearer.  It  is 
ripe  about  the  latter  end  ot  September. 

17.  The  Apricot  Plum  is  large  and  Tweet,  and  is  ripe  in 
the  beginning  ot  Oflober. 

>8.  The  Maitre  Claud  is  a  large  round  whitlfh  plum ; 
the  juice  is  very  brifk,  though  fweet.  It  is  accounted  among 
the  belt  white  plums  that  we  have,  and  ripens  about  the  be- 
ginning of  Oftober. 

19.  The  Myrobalans,  or  Cherry  Plum,  is  a  middle-fiz- 
ed  fweet  fruit,  and  ripens  about  the  beginning  ot  September. 
This  pluna  is  frequently  planted  for  ornanient,  as  it  bloflums 
early. 

20,  La  Mirabeile,  of  an  amber  colour,  and  fmall,  is  lull 
of  juice,  and  excellent  for  fweetmeats.  It  bears  well,  and  is 
ripe  about  the  beginning  ot  September. 

2  1.  The  Brignole  Plum.  This  is  efleemed  the  bell  plurn 
of  any  tor  fweetmeats ;  tl..e  flefli  is  dry,  but  ot  a  rich  flavour. 
It  is  ripe  about  the  latter  end  of  September. 

2.;.  The  Red  Diaper  Plum  is  large,  and  ot  a  very  high 
flavour.     It  ripens  about  the  beginning  ot  Septeniber. 

23.  The  Saint  Catharine  Plum  is  one  ot  the  heft,  and  is 
much  ufed  for  confectionary  ;  it  is  alfo  very  good  tor  the  ta- 
ble, having  a  rich  fweet  juice  ;  and  is  a  good  bearer,  hanging 
the  longeft  ot  any  upon  the  tiee.  I  have  had  them  in  gather- 
ing fix  weeks.     It  ripens  about  tlie  latter  end  of  September, 

24.  The  Imperatrice,  or  Emprefs  Plum,  has  an  agreeable 
flavour,  and  ripens  about  the  middle  ot  06tobcr.    This  is  one 

**  There  aie  fevers!  varieties  of  this  plum,  and  ail  gocd. 


MANAGEMENT  OF  FRUIT  TREES,  S:c.        !ti 

of  the  latefl;  plums,  and  fliould  not  be  gathered  till  it  begins 
tofhrivel ;  it  will  then  eat  like  a  fwcetmeat,  and  make  a  great 
addition  to  the  table  in  the  latter  end  ot  Otlober  and  beginning 
of  November. 

25.  Monfieur's,  or  the  Wentworth  Plum,  is  a  large  fruit 
refembling  the  Bonum  Magnum.  It  ripens  about  the  begin- 
ning oi  Oftober,  and  is  good  tor  preferving,  but  too  Iharp  to 
be  eaten  raw. 

26.  The  Winefour,  a  Yorkdiire  plum,  is  one  ot  the  beft 
for  preferving.     It  is  ripe  in  Ofclober. 


^ 


To  (he  above 

Admirable, 

BlackJDamafcene, 

Black  Pear, 

Blue  Matchlefs, 

Damas  noir  de  Tours, 

Don  Carlos's, 

Double-flowered, 

Early  Blue  Primordian, 

Early  Red  Piimurdian, 

Early  Amber, 

Early  Tours,  or  Precoce 

de  Tours, 
Early  Violet, 
St.  Julian, 
Semina, 

Small  White  Damafcene, 
Spanilh  Damafcene, 
Striped- leaved, 
True  Prune, 


may  be  added : 

Early  Orleans, 

Fine  Early  Plum, 

Jacinthe,  or  Hyacinth, 

Koa's  Imperial, 

La  Prune  Suiffe, 

La  Prune  valeur  Valentia, 

Matchlefs, 

Maugeron, 

Mufcle, 

Perfian, 

Red  Queen  Mother, 

Royal  Pea, 

Royal  Dauphin, 

Verte-dock,  or  Verdock, 

Whitton,  or  Nutmeg, 

White  Bui  lace, 

White  Orleans, 

White  Pear, 

White  Perdrigon. 


A  Sel'Mion  oj  Plums  for  afmall  Garden. 

The  Jaunhative  ;  Early  Damafk  ;  the  Orleans ;  La  Roy- 
al;  Green  Gage  (different  forts ;)  Drapsd'Or;  Saint  Catha- 
rine ;  and  Imperatrice.  The  Magnum  Bonum  for  baking, 
and  the  Winefour  for  preferving. 

On  the  Choice,  Planting,  Pruning,  &c.  of  Plum-Trees, 

When  you  choofe  your  trees,  let  the  fame  diic£lions  be 
obferved  as  in  the  choice  ot  Apricots.  Choofe  clean  flraight 
plants  with  fingle  ffems ;  as  thofe  with  two  never  make  hand- 
fome  trees  for  walls  or  llandards.  Manage  the  border  as  be- 
fore directed  for  Apricots  ;  digging  the  holes  the  fame  width 
and  depth,  and   loofcning  the  bottom  j  then  fill  up  the  holes 


82    TREATISE  ON  THE  CULTURE  AND 

vith  fine  frcfh  loam,  or  the  mculd  that  was  uled  the  precedin^^ 
year  lor  melon  and  cucumber  beds ;  and  be  careful  to  keep 
the  mould  a  proper  height  above  the  border,  and  the  roots  ot 
your  trees  as  near  the  furiace  as  poflible,  fpreading  them  hori- 
zontally. If  there  are  any  tap-roots  they  fhould  always  be  cut 
off,  as  fl-jould  alfo  the  fine  hairy  roots,  as  they  are  liable  to  gei 
mouldy  and  rot,  and  thereby  bring  on  a  putrelaflicn  of  the 
mould  about  the  root  ot  the  tree.  It  the  roots  are  not  fpread 
near  the  furtace  of  the  ground,  it  will  prevent  the  fun  and  air 
from  penetrating  to  them  j  and  the  fruit,  of  courfe,  will  not 
have  fo  fine  a  flavour. 

Never  cut  the  ftems  of  young  Plum-trees  when  firft  plant- 
ed, but  leave  them  till  the  buds  begin  to  break  ;  then  you  may 
liead  them  down  to  five  or  more  eyes,  always  obferving  to 
leave  an  odd  one  for  the  leading  fhoot :  remember  to  cut  (lop- 
ing towards  the  wall,  and  as  near  to  an  eye  as  pofiTible,  Thus 
managed,  the  fhoots  will  foon  fill  the  wall  with  fine  wood.  It 
you  find  that  fome  of  the  fhoots  are  too  luxuriant,  you  may 
pinch  the  tops  off  with  your  finger  and  thumb,  about  the  be- 
ginning of  June  in  the  firfl  year  after  planting  ;  by  doing  which 
you  will  obtain  plenty  of  wood  to  fill  the  bottom  of  the  wall. 
A  great  deal  depends  on  the  firft  and  fccond  year's  manage- 
ment of  your  trees. 

The  diflance  from  each  other  at  which  Plum-trees  fhould 
be  planted  againfl  a  wall  depends  on  the  height  of  the  wall.  It 
the  wall  be  len  feet  high,  which  is  the  common  height,  they 
may  be  planted  at  eight  yards  diflance  from  tree  to  tree  ;  but 
if  the  wall  be  twelve  feet  high,  or  more,  feven  yards  will  he 
fufficient.  For  my  part,  I  prefer  a  wall  of  ten  or  twelve  feet, 
which  will  be  found  high  enough,  if  the  branches  are  trained 
horizontally  ;  by  which  means  your  trees  will  be  much  more 
fruitful,  and  not  grow  fo  luxuriantly. 

By  training  an  upright  flioot  on  your  Plums,  as  direfled 
for  Pears,  you  will  get  fine  kind  fhoots  from  the  fides.  The 
leading  fhoot  fhould  be  (hortened,  leaving  it  from  one  to  two 
feet  long,  according  to  its  flrength.  If  the  leading  fhoot  be 
very  ftrong,  yen  may  top  it  twice  in  the  fummer,  as  dire6led 
for  Fears,  and  at  the  fame  time  that  you  top  them  ;  repeating 
the  fame  every  year  till  the  wall  is  filled  to  the  top.  1  would 
always  recommend,  where  it  is  convenient,  to  allot  one  wall 
for  Plums  and  another  for  Cherries,  as  they  always  thrive  beil 
by  ihcnifclves. 

As  you  will  have  Plum-trees  to  fpare,  that  were  planted 
between  Pear-trees,  when  they  begin  to  meet,  they  fhould  be 
I)lantcd  agai^iR  anptber  wall,  or  ^ilanted  out  as  Puarf  Stand- 


};IANAGLMENT  OF  FRUIT  TREES.  &c.        sjj 

ards.  Thofe  which  you  intend  for  StanrJards  fhould  be  pre- 
pared in  the  following  manner.  The  year  before  you  mean  to 
tranfplant  them,  cut  in  the  fide-fhoots  at  different  lengths,  trom 
one  toot  to  three,  according  to  the  fize  ol  the  trees  ;  fuffering 
them  to  grow  rude  all  the  fummer,  neither  nailing-in  nor  cut- 
ting the  nde  and  fore-right  fnoots.  Some  time  during  the  win- 
ter open  the  ground  round  their  roots,  and  cut  in  the  ftrong 
ones  (which  will  caufe  them  to  put  torth  fine  young  Fibres;) 
then  fill  in  the  earth.  In  the  following  autumn,  or  during  the 
•A-inter  (the  fooner  the  better.)  you  may  tranfplant  them  out  as 
Standards.*  It  you  intend  to  plant  them  againft  a  wall,  never 
cut  the  fide-ftoots,  but  only  the  roots ;  by  this  method  the 
trees  will  bear  fruit  the  firft  year  after  tranfplanting,  and  there 
will  be  a  great  faving  of  time  and  money.  I  have  often  tranf- 
planted  old  Plum-trees  that  have  been  headed  dov/n,  that  have 
inade  very  fine  roots,  which  I  have  divided,  and  thereby  ob- 
tained four  or  five  trees  from  one,  cutting  them  fo  as  to  form 
them  into  fine  heads.  Some  that  were  tranfplanted  in  1798, 
were  in  full  bloffom  in  1799,  producing  fome  fruit,  and  this 
year  (1800)  bearing  a  full  crop. 

The  ground  in  the  borders  and  quarters  where  frelli  trees 
are  to  be  planted  fhould  be  well  trenched,  two  fpits  deep  at 
leaft,  to  give  the  roots  room  to  run  into  the  frefh-ftirred 
ground. 

When  you  plant  trees  without  flirring  the  mould,  they 
feldom  thrive  well. 

When  Plum-trees  are  planted  for  Standards  in  an  orcharri 
■which  is  to  be  kept  for  grafs,  they  fhould  be  in  rows  at  the  dif- 
tance  of  tw^enty  yards  from  each  othcr.f  If  in  the  kitchen  gar- 
den for  Standards,  I  would  always  recommend  the  planting  of 
Dwarfs.  You  may  train  the  tree  up  to  have  a  fiem  of  about 
three  feet  high,  at  the  diftance  of  feventecn  yards.  If  the 
garden  is  laid  out  wiih  crofs- walks,  or  foot-paths,  about  three 
ieet  wide,  make  the  borders  fix  feet  broad,  and  plant  the  treejt 
in  the  middle  of  them.  In  the  Royal  gardens  at  Kenfing- 
ton,  which  are  very  long  and  narrow,  and  where  the  winds 

*  In  tranfplantirg  of  trees,  cfpecially  large  one?,  I  confider  it  to  be  of 
great  confequence,  ih«t  they  be  placed  in  «he  fame  pofijion  {that  is,  having 
the  fame  parts  facing  the  fame  points  of  the  tompafs)  as  formerly.  If  you 
take  notice  vih^n  a  tree  is  cut  down,  you  v.ill  find' that  ihjee  parts  in  fcur  of 
the  growth  are  on  the  North  fide. 

+  The  dire«Sions  contained  in  this  paragraph  exaflly  apply  (o  America  : 
but  almoft  all  the  rules  relative  to  planting  and  pruning  wall  tree?,  appty^ 
equally  to  ftandards  ;  and  as  the  author  has,  in  general,  given  his  dire<Sions 
in  fpeaking  of  wp.il-Jreej,  the  American  reader  will  be  careful  not  to  overloc'c 
them,  merely  btcaufe  they  are  not  repeated  in  fpeaking  of  {landard-trcc.-.. 


>.4  TREATISE  ON  THE  CULTURE  AND 

are  very  huFtful,  I  have  planted  two  rows  of  Apple-trees,  in* 
termixed  with  other  fruit  trees,  alternately,  one  row  on  each 
fide  of  the  middle  walk  (which  runs  the  whole  length  of  the 
garden,)  at  the  diftance  of  feventeen  yards  from  eacli  other, 
I  have  alfo  made  crofs-walls  of  three  feet  broad,  at  the  dif- 
tance of  Icventy  yards,  with  borders  on  each  fide  fix  feet 
wide,  havinff  two  rows  of  trees  in  each  border,  about  twelve 
or  fourteen  feet  afunder.  Thefe  Dwarf  trees  are  very  ufeful 
in  breaking  the  force  of  high  winds,  and  are  at  the  fame  time 
of  fuch  a  height  that  a  man  (landing  on  the  ground  may  gath- 
er the  fruit.  As  Plum-trees  may  be  planted  m  the  fame  man- 
ner, and  for  the  fame  purpofe  as  the  above,  you  can  have  the 
quarters  clear  for  crops  lor  the  kitchen,  and  a  free  air  will  be 
admitted,  which  you  can  never  have  if  you  plant  Efpaliers  : 
Dwarf  Standards  can  be  kept  to  what  fize  you  pleafe  ;  they 
look  much  handfomer  than  Efpaliers,  and  produce  a  greater 
quantity  of  fruit. 

On  pruning  and  rcjioring  old  and  decayed  Plum-Trees. 

I  have  reftored  Plum-trees,  fome  of  which  were  ^o  far 
decayed  as  to  have  only  from  one  to  tvvo  or  three  inches  of 
bark  left ;  they  are  now  completely  filled  up  with  found  wood, 
with  large  heads,  which  at  four  yeai's  growth  filled  a  wall  fix- 
teen  feet  high,  and  are  at  this  time  taW  of  fine  fruit ;  fome  of 
the  ifems  are  feveral  inches  in  circumference,  bearing  treble 
the  crops  produced  by  young  trees  that  have  been  planted 
three  times  as  long  as  they  have  been  headed  down. 

Where  the  trunks  are  become  hollow,  I  always  cut  out  all 
the  loofe  rotten  parts,  and  alfo  examme  the  roots,  cutting  ofF 
what  is  rotten,  injured,  or  decayed.  This  method  fliould  be 
purfued  with  all  hollow  and  decayed  trees  ;  and,  it  properly- 
executed,  they  may  be  fo  completely  filled  up,  as  fcarcely  to 
leave  a  mark  behind,  even  where  the  wood  is  totally  decayed.* 

I  have  had  fhoots  from  Plum-tiees  which  have  been  head- 
ed, that  have  grown  upwards  of  (even  feet  long,  and  as  large  as 
a  walking- ifick,  in  one  fummer  ;  this  fliould  never  be  (ufTered  ; 
but  ihey  fliould  be  pinched  off  with  the  finger  and  thumb,  in 
the  beginning  of  June  ;t  clofe  to  an  eye  or  a  bud  ;  unlefs  the 
wall  be  filled  up  to  the  top ;  in  which  cafe  they  fliould  never 
be  cut  while  they  continue  to  bear  handfome  fruit.  Before  they 
begm  to  ceafe  from  bearing,  you  muft  always  begin  with  fhort- 
enmg  every  other  Ihoot,  leaving  them  only  from  fix  inches  to 

*  Aftonifhing   as  this  really  is,  I  was  witr.efs  of  the  truth  of  the  ftate- 
ment, 

+  The  middle,  or  latter  end  of  June,  for  America. 

Library 
N^    C    State   College 


Management  of  frltit  treess, 


o.:c. 


A  foot  long,  and  nail  them  in  till  ihe  fecond  year,  taking  care  to 
rub  off  the  faperfliious  and  ftron^  fore-right  (boots ;  hv  that 
time  they  will  begin  to  bear  ;  then  cutout  the  others  that  have 
clone  bearing;  By  this  method  you  will  keep  tl)e  trees  in  a 
fl.)urifhing  iiate.  When  the  branches  arc  thus  managed,  thcv 
will  fiequently  throw  out  fmall  dugs,  or  fore-right  fhoots,  a- 
bout  an  inch  or  two  long,  which  will  flower  next  year.  Thev 
fhould  never  be  fliortened  till  after  the  fruit  is  fet  and  become 
about  the  fize  of  a  large  pea  ;  by  that  time  the  leaves  will  have 
covered  the  truit,  and  be  able  to  proteti  it  from  the  inclemency 
of  the  weather.  You  may^now  Oiorten  thefe  (hoots  clofe  to 
(he  fruit,  which  will  leave  them  from  one  to  two  inches  lone. 
This  method  I  have  praflifed  with  great  fuccefs  for  feveral 
years.  Bv  leaving  tlicfe  fhort  fore-right  (hoots,  the  fruit  is 
protefcled  till  it  is  out  of  danger  of  being  killed  by  the  froft,  or 
flunted  by  the  cold  north  and  north- weft  winds  that  happea 
about  the  latter  end  of  March  and  beginning  of  April.  The 
cold  chilling  rain  and  [now,  which  are  alfo  very  injurious  to 
the  fruit,  will  be  thrown  out  by  the  branches  (landing out  irom 
the  trees.  I,  by  no  means,  like  to  fee  fpnrs  (landing  out  from 
the  wall ;  for  they  are  always  fure  to  be  injured  by  the  frolt 
and  cold  winds.  [Sa  Plate  2.  Fig.  2.]  When  the  (boots  are 
left  naked,  I  have  ohen  feen  the  plums  turn  yellow,  and  drop 
after  they  have  grown  to  a  ccnfiderable  f/ze,  from  their  beini^, 
expofed  to  the  cold  hofiy  winds  and  rain.  Plutns  are  more 
tender  than  anv  other  fort  of  Hone  fruit,  owing  to  the  flower- 
cup  dropping  fooner  than  that  of  the  Peaches,  and  Neftarines, 
&c.*  They  are  very  liable  to  deca^  after  cutting  off  large 
limbs  or  branches,  w-hich  always  bring^on  the  gum  and  cank- 
er, if  it  be  left  to  Nature  to  perform  the  cure.  I  would,  there- 
fore, recommend  the  application  o[  the  compofition  (in  the 
fame  manner  as  direOed  tor  other  forts  of  fruit  treesj  to  everv 
Ihoot  where  the  knife  touches,  as  (oon  as  the  trees  are  cut. 

If  you  with  your  Iruit  to  be  large  and  fine,  you  nnift  take 
care  to  thin  it  where  it  is  too  thick  ;  but  that  mufl  not  be  done 
too  foon,  left  it  fliould  be  pinched  by  the  cold.  The  fruit 
ought  to  be  of  the  fize  of  a  fmall  matble,  and  well  flicltered 
by  the  leaves,  before  you  attempt  to  do  this.  Never  puil  off 
the  leaves   that  (helter  the  fruit,  till   it  is  full  grown  and  be* 

*  Some  of  the  direif\ion*  liere  given  apply  eyclufively  to  wall-trees  ;  but 
it"  the  manner  of  pruning  here  recommended  were  obferved  in  America,  che 
fruit  of  the  Plum  would  be  much  larger,  finer  fljvcured,  and  in  greater  abu;:* 
dance  than  it  now  is.  Mr.  Forfyth  prunes  hisftjindaids  by  the  help  of  a  dou- 
ble ladder,  which  might  alfo  be  dore  in  America. 

D 


26  TREATISE  ON  THE  CULTURE  AND 

gins  to  turn.     This  will  be  more  fully  treated  of,  when  we 
come  to  the  management  ot  Peaches  anfl  Nectarines. 

I  have  taken  up  feveral  old  trees  irom  the  walls,  when 
thev  h.ive  prown  too  near  each  other,  and  planted  thetn  out  as 
Standird':,  at  ihe  fame  time  fhortening  their  branches  to  lorni 
handfome  hearls,  which  are  ni>w  tull  ot  fine  fruir.  Thefe 
trees  would,  bv  aiiy  other  peilon,  have  been  throv/n  to  the 
fagot- pile.* 

*  Several  of  tliffe  trees  1  f^vi',  in  iSco.  loaded  with  fruit  fo  heavily  aj 
^o  req'iir:  props  U>  fupp.irt  the  branches.  The  'id  ftuinps  out  of  which  Mr. 
Tjriyih  Iiad  brought  liie  utw  am)  pacfic  branches,  preierveJ  their  cronkerl 
and  canl^rcd  ih'pe,  while  tin,  new  wood  wa--  extremely  hixurtaDl  and  clear. 
The  lame  1  ubierved  with  r<"(peifl  to  pears,  apples,  and  other  fruit  trees,  which 
were  bendin?,  under  the  weii^h'  of  iheir  !rui(,  while,  in  the  neighbouring  gar- 
dens, '.hfujjih  only  on  the  o'.her  fide  of  ihe  wall,  the  owners  had  hardly  tsuii 
enoui'h  fur  their  t.bies. 


MANAGEMENT  OF  FRUIT  TREES,  Sec.       27 


CHAPTER    Iir. 


OF   PEACHES. 


J)ijftrmt  Sorts  of  Peaches  dejcribed — Of  the  Soil—Of  PLmtin^^ 
Heading,  Prum/ig,  and  Training— Mdhod  cf  making  hicu 
Jions—OJ  covering  P.ack-Trces,  Jfatenng,  &c. 

1  HE  Peach,  Perfica,  is  a  native  o\  Peffu,  and  was  introduc- 
ed tronj  thence  into  Europe,  h.  belon-'S  to  the  tv/elhh  clafs  of 
4-.innasiis. 

The  following  are  the  Sorts  cultivated  in  this  Country. 

[N  B.  Thofe  marked  with  an  Allenfk  (*j  adhere  to  ths 
flone,  and  are,  by  the  French,  called  Pavies,  and  by  the  Amer- 
icans, Chng  Stones  ] 

1.  The  White  Nutmeg  Peach.  This  peach  is  fmall.and 
the  juice  fugary.  It  is  only  elleemed  as  being  firll  ripe.  It 
is  in  eating  in  July,  and  loon  grows  mealy. 

2.  The  Red  Nutmeg  is  a  great  bearer,  and  valued  for  its 
early  maturity.  It  is  ot  a  bright  vermilion  colour,  and  has  a 
fine  mufky  tafte.  This  peach  is  much  efteemed,  and  ripens 
about  the  beginning  ot  Auguft. 

3.  1  he  Early  Avant  has  an  agreeable  flavour,  and  ripens 
in  Auguft  ;  but  is  apt  to  be  ilringy. 

4.  The  Small  iVlignonne  is  very  red  on  the  fide  next  the 
fun,  and  the  tle.fh  has  a  rich  vinous  juice.  It  is  ripe  about  the 
middle  ot  Au  guft. 

5.  The  Anne  Pc:ach  (which  is  faid  to  have  taken  its 
name  from  Mrs.  Anne  Dunch,  of  Pufey,  in  Beikfhire,  where 
it  was  firft  railed)  is  a  fine  early  fruit.  It  is  ripe  about  the  mid- 
dle or  latter  end  of  Auguft. 

6.  The  Royal  George  Peach  comes  in  foon  after  the 
former  ;  the  flower  is  Ijvge  and  white  ;  the  fruit  ol  a  dark  red 
towards  the  fun,  and  full  ot  a  fiae  rich  juice.  It  is  ripe  about 
the  latter  end  of  Auauft. 

7.  The  Royal  Kenhngton  is  of  one  the  befl  peaches  that 
v/e  have  j  ot  a  high  red  colour  next  the  fun,  and  ot  a  yelloA- 


'^8         TREATISE  ON  THE  CULTURE  AND 

fh  colour  next  the  wall ;  it  is  a  good  bearer  and  not  liable  ts 
be  blighted.  The  flefli  is  tull  ol  rich  juice.  It  ripens  about 
the  latter  end  of  Auguft,  or  beginning  ut  September.* 

8.  The  Yellow  Alberge  is  of  a  tolerable  fize  and  good 
tafte,  but  (hould  be  periedly  jipe  before  it  is  gathered  ;  oilier- 
wil'e  it  is  good  for  nothing.  It  is  ripe  about  the  middle  ol 
Auguft. 

g.  The  White  Magdalen.  This  peach  is  feldom  high- 
flavoured,  unlefs  it  be  torced,  and  then  it  is  excellent.  It  rip- 
ens about  the  middle  ot  Auguft. 

10.  The  Early  Purple.  This  fruit  is  large,  of  a  fine  red 
colour,  and  full  of  rich  vinous  juice.  It  is  an  excellent  peach, 
and  is  ripe  about  the  latter  end  oi  Auguft. 

11.  The  Large,  or  French  Mignonne,  is  a  beautiful  large 
red  peach,  and  has  a  fweet  high-tlavoured  juice.  This  is 
one  of  the  beft  Erench  peaches,  and  is  ripe  the  latter  end  ot 
Auguft. 

12.  The  Eourdine  is  a  pretty  large  fruit,  of  a  fine  red 
towards  the  fun  ;  the  juice  is  rich  and  vinous;  the  tree  is  a 
good  bearer,  elpecially  when  old,  and  the  iruit  highly  efteem- 
ed.  It  is  ripe  about  the  middle  of  September.  This  tree 
will  do  very  well  in  ftandards,  and  produces  plenty  of  good 
Iruit. 

13.  The  Chevreufe,  or  Belle  Chevreufe.  This  is  a  good 
peach  :  it  is  of  a  middling  fize,  and  of  a  beautiful  red  colour  ; 
the  juice  is  rich  and  iweet.  It  ripens  about  the  beginning  of 
September,  and  is  a  plentiful  bearer. 

14.  The  Red  Magdalen  is  large,  and  full  of  rich  fugary 
juice  of  excellent  flavour.  It  is  a  very  good  peach,  and  ripens 
an  the  beginning  of  September. 

15.  The  Early  Newingtcn,  or  Smith's  Newington,  is  ot 
a  beautiful  red  colour  towards  the  fun,  full  of  a  fpgary  juice, 
0nd  ripens  in  the  beginning  of  September. 

16.  The  Mountauban  is  ot  a  deep  red,  inclining  to  pur- 
ple, next  the  fun  ;  but  pale  towards  the  wall.  It  fias  a  fine 
jnelting  flefii,  with  a  rich  juice;  and  the  tree  is  a  plentiful 
bearer.     It  is  ripe  in  the  latter  end  ot  Auguft. 

17.  The  Malta  Peach.  This  is  of  a  fine  led  next  the  fun, 
and  has  a  white  melting  fleili  ;  the  tree  is  a  good  bearer,  and 
Hhe  fruit  ripens  in  the  beginning  ot  Septeoibcr. 

*  This  handlome  peach,  t  am  told,  was,  wiih  fome  others,  fent  from 
Jrance  coher  Majclty,  upwaiUs  of  twcDty  years  ago.  I  have  thcreroic  takc/i 
Xhe  liberty  to  give  it  the  al  ve  name,  that  it  may  not  le  cocfoiiudsd  wish  Mr. 
GrimwooU's  Kenfingiyu  Peach.  When  1  came  to  KenfHiston,  in  17)54,  I 
fflUBd  it  oientioced  ia  (he  Catalcgue  as  a  new  pe^ch  from  f  raa.'e. 


Management  of  fruit  trees,  &c.      29 

i8.  The  Nobleffe.  This  is  a  large  peach,  oT  a  bright 
red  colour  tov/ards  the  fun  ;  the  flefh  is  melting,  and  the  juice 
very  rich  in  a  good  fealon.  This  irce  is  a  good  bcarci,  and 
the  truit  is  ripe  in  the  beginning  ot  September. 

19.  *The  Old  Newington  Peach  is  o[  a  fine  red  colour, 
has  a  high  vinous  tailed  juice,  and  is  eflceliied  a  good  Pavie. 
It  ripens  about  the  latter  end  ol  September. 

20.  The  Chancellor  is  one  of  the  belt  fort  ot  peaclies, 
and  ot  a  fine  red  colour  next  the  fun  ;  the  fkin  is  thin,  the 
flefh  melting,  and  the  juice  very  rich.  It  ripens  about  the  be- 
ginning of  September. 

21.  The  Bellegrade  Peach,  or  Gallande,  is  very  large, 
and  ot  a  deep  purple  colour  towards  the  i'un  ;  the  fielh  melt- 
ing and  lull  oi  a  very  rich  juice.  This  is  a  fine  peach,  and 
rioens  about  the  middle  of  September. 

22.  *  The  Lifle  Peach  is  ot  a  middling  fize,  and  of  a  fine 
violet  colour  next  the  fun ;  the  flefn  is  melting,  and  full  ot  a 
vinous  juice      It  ripens  about  the  middle  ot  September. 

23.  The  Rofanna  is  of  a  fine  puiple  colour  next  the  fun, 
and  has  a  rich  vinous  juice.  It  is  reckoned  a  good  peach,  and 
is  ripe  about  the  middle  ot  September. 

24.  The  Rambouillet  (commonly  called  the  Rumbullion) 
is  pretty  large,  and  a  fine  red  colour  next  *he  fun  ;  the  flcfh  is 
melting,  and  tiie  juice  vinous  and  rich.  It  ripens  about  the 
latter  end  ot  September. 

25.  The  Admirable  is  a  very  large  and  beautiful  peach, 
finely  coloured  with  red  towards  '.he  fun  ;  the  flefh  is  melting, 
and  the  juice  fugary,  and  ot  an  cxquifite  tafle.  It  ripens  about 
the  middle  ot  September. 

26.  *  The  Belhs  (La  Belle  de  Vitry.)  This  fruit  is  ot  a 
pale  red  towards  the  fun  ;  the  flefli  is  wliite,  and  the  juice  vin- 
ous and  rich.     It  is  ripe  in  the  Ltter  end  of  September. 

27.  *  The  Portugal  is  ot  a  beautiful  red  towards  the  fun, 
and  generally  fpotted  ;  the  flefh  is  firm,  and  the  juice  rich  and 
vinous.     It  ripens  late  in  September. 

28.  La  Teton  de  Venus  (Venus'  Breafi.)  This  is  a  mid- 
dle fized  fruit,  fomewhat  longifli  ;  the  fide  next  the  fun  is  of  a 
pale  red,  the  flelh  melting,  and  the  juice  fugary  and  rich.  It 
ripens  about  the  latter  endot  September. 

29.  La  Pourpree  (ihe  late  Purple.)  This  fruit  is  large, 
and  oi  a  purple  colour  ;  the  flcih  is  melting,  and  the  juice  fu- 
gary and  rich.     It  ripens  the  beginning  ol  October. 

30.  The  Nivcttc  is  of  a  bright  red  next  the  fun,  and  of  a 
yellowifh  cafl  towards  the  wall  ;  the  flcfl)  is  melting,  and  lull 


30         TREATISE  ON  THE  CULTURE  AND 

of  a  rich  juice.     This  is  an  excellent  peach,  and  ripens  about 
the  middle  of  September. 

31.  *The  Monflrous  Pavy  of  Pomponne.  This  peach 
is  very  large,  and  of  a  round  form  ;  the  flefli  is  wliite  and 
melting  ;  it  is  ot  a  fine  red  colour  towards  the  fun.  This  rip- 
ens in  the  laiter  end  01  OBobcr. 

32.  *The  Catharine  Peach  is  a  fine  large  fruit  ol  a  round 
make,  and  ot  a  beautiful  red  colour  towards  the  fun.  The 
flelh  is  melting,  and  full  ol  a  rich  juice.  The  palp  is  im- 
proved bv  its  laying  three  or  four  days  before  it  be  eaten.  It 
ripens  about  the  latter  end  ot  0£tober  :  but  there  are  not  many 
fituations  where  it  ripens  well.     It  is  a  plentiful  bearer. 

33.  The  Bloody  Peach.  This  is  of  a  deep  red  next  the 
fun  ;  the  flefii  is  alfo  ot  a  deep  red.  It  feldom  ripens  in  Eng- 
land without  forcing ;  but  is  reckoned  excellent  tor  baking 
and  preferving. 

34.  The  Royal  (La  Royale.)  This  is  a  large  round  peach, 
of  a  deep  red  next  the  fun  ;  the  flelh  is  melting  and  tuU  ot  a 
rich  juice.     It  ripens  in  the  latter  end  ot  September. 

35.  The  Cherry  Peach  (Pcche-cerife,  ot  Duhamel,}  is 
fmail  and  globular.  It  is  of  a  beautiful  red  colour  towards  the 
fun,  and  ot  a  whitifli  wax  colour  on  the  other  fide.  Its  colour, 
which  refembles  that  of  the  Pomme  d'Api,  gives  this  little 
peach  a  beautiful  appearance.  The  fleJh  is  melting,  and  the 
juice  has  a  tolerably  good  flavour.  On  a  dry  foil  and  good  ex- 
pofure,  it  ripens  about  the  beginning  of  O6lober. 

36.  Grimv/ood's  New  Royal  George  is  a  high  coloured 
peach,  and  of  a  fine  flavour.  It  ripens  in  the  latter  end  ct 
Auguft,  or  beginning  of  September. t 

37.  The  Superb  Royal  is  a  fine  large  peach  ol  a  red  col- 
our towards  the  fun,  and  pale  on  the  other  fide.  It  ripens  in 
September. 

38.  The  Queen  Chitrlotte  nearly  refembles  the  fmall 
Mignon,  and  ripens  about  the  fame  titne. 

39.  The  Late  Violet  is  elleemed  a  very  fine  peach,  and 
ripens  m  September. 

To  the  foregoing  ?nay  be  added : 

Allen's  Royal,  Low's  Large  Melting, 

Bourdeaux,  Mallacotan, 

Buckingham  Mignonne,  Millet's  Migndnne, 

Carlifle,  *  Pavie  Admirable, 

Pouble  Swalcb,  *  Pavie  Royal, 

•(  This  peach  lec-ns  to  fee  the  fams  as  the  Royal  Gcorg^. 


MANAGK?^ENT  OF  FRUIT  TREES,  g:c.        3I 

Double  Blo{rt)med,  Peclic  de  Pau, 

Double  Mountagne,  Ronald's  early  Gallande, 

Dwait  Orleans,  Sion, 

Eaion,  Smooth-leaved  Royal  GeorgCj 

Fairfcot's,  Steward's  late  Gallande^ 

Ford's  Seedling,  Vanguard, 

Heinflciik.  Violctte  hativp, 

*  Incomparable,  While  Bloiromed. 

Lord  Falconberg's  Migiinone, 

Peaaus  proper  for  a  [mall  Garden, 

The  Early  Evant  ;  Small  Mignonne  ;  the  Anne  Pe?ch  ; 
Royal  George  ;  Royal  Kenlington  ;  Noblefle;  Early  New- 
ington  ;  G^liande  ;  Eaily  Purple  ;  Chancellor;  Nivette;  the 
Catharine  ;  the  late  Newiington. 

•  Of  the  Plarding,  Pruning,  Training,  &c,  cf  Pcack-Trees. 

Peaches  require  a  lighter  foil  than  Pears  and  Plums  ;  and 
a  li^ht  tnellow  loam  is  be!h  It  the  natural  ground  Qiould  b<i 
a  iiroiig  brick  mould,  or  rather  inclinable  to  clay,  it  will  hz 
neccfTiiy  to  take  out  fome  of  it,  particularly  when  you  firft 
make  the  borders,  and  nn'x  with  it  fome  light  mould,  fand,  or 
old  lime  rubbifh.  At  firft  making  the  borders,  you  ftiould 
take. out  the  earth  where  the  trees  are  to  be  planted,  as  before 
dirc61ed  for  i\pricots  ;  and  keep  working  the  reft  with  rot- 
ten leaves,  or  ftreet  dung,  and  the  above  ntixture  ;  throwing 
them  up,  as  early  as  you  can  foare  them,  in  ridges  rough  from 
the  fpade^  which  will  let  the  iroll  and  fun  penetrate  and  meli- 
qrate  the  ground. 

It  the  ground  Hiould  be  wet,  make  fome  drains  acrofs  tlic 
borders,  to  lead  the  water  from  the  roots  of  the  trees  to  a 
drain  made  along  the  middle  walk.  If  the  ground  fhould 
have  a  flope,  you  can  very  eafily  convey  the  water  off  wlien 
the  fprings  are  near  the  furface  ;  but  if  the  wet  be  occafioned 
by  rains,  and  the  ftiffncfs  of  the  ground  holds  the  water,  }ou 
fhould  give  the  border  a  proper  flope  to  carry  it  off  from  the 
rOo!s  of  the  trees.  Fill  the  crofs  drains,  leading  to  that  along 
the  middle  of  the  walk,  vv-ith  old  bricks  or  ftones  at  bottom, 
and  at  top  with  rough  gravel,  which  will  keep  the  ground 
dry  ;  at  the  fame  time  laying  it  floping  from  the  wall,  fo  as  to 
throw  the  water  that  falls  in  heavy  rains  toward  the  middle 
Walk,  where  it  will  foon  foak  into  the  ground.  When  water 
is  fuffered  to  (land  about  thC'  roots  of  tender  trees  in  ftrong 
fand,  it  is  I'^ure  to  bring  on  the  mildew,  which  will  fpoil  and 
render  them  good  for  nothing  but  the  fagot-pile.     Sometime." 


32         TREATISE  ON  THE  CULTURE  AND 

indeed,  I  have  recovered  them,  by  moving  them  to  another 
afpeft.  All  the  French  Peaches  are  very  liable  to  mildew  oni 
flrong  land.* 

Where  there  is  not  a  proper  defcent  (o  carry  off  the  water, 
the  bottom  oi"  the  main  walk  (hould  be  filled  up  with  brick-bats 
or  flones,  and  the  fmall  Hones  raked  iiom  the  quarters  ol  the 
garden,  making  a  dry  drain  along  the  middle  9  inches  wide,  or 
more,  covered  with  bricks  or  ftones.  The  walk,  when  finiOi- 
ed,  (hould  have  a  gentle  rife  in  the  middle,  in  order  to  throw 
the  rain  water  toward  the  edges. 

Where  the  foil  is  a  four  wet  clay,  it  will  be  neceflary  to 
thro^v  into  the  bottom  of  the  border,  brick-bats,  covered  with 
lime  rubbifh,  or  core  from  the  ikreenings  of  lime  ;  then  water 
it,  and  when  nearly  dry,  ram  it  well,  which  will  convert  it  into 
a  hard  folid  furface,  and  prevent  the  roots  of  the  trees  from 
penetrating  the  wet  earth  below.  It  will  alfo  ferve  to  cany 
off  the  water  to  the  drains. 

With  regard  to  the  choice  of  Peach-Trees,  the  dire£l!oniS 
already  given  for  Apricots  will  ferve.  They  fhould  be  pro- 
cured in  the  latter  end  of  OQober,  or  beginning  of  November, 
as  foon  as  the  leaf  begins  to  tall  j  and,  if  polhble,  the  ground 
be  ready  beforehand. 

The  ground,  if  new  borders,  fl'ould  be  well  trenched  to 
receive  the  trees ;  if  to  fupply  the  places  of  others  which  have 
been  removed,  or  where  trees  have  died,  all  the  old  roots 
iliould  be  carefully  taken  out,  and  trefh  mould  put  in  where 
the  old  was  taken  away  5  remembering  to  raifethe  new  mould 
a  proper  height  above  the  old  ;  as  it  is  a  very  great  hurt  to 
fruit  trees,  when  they  are  planted  too  deep  :  iftheyarenot 
kept  up  above  the  level  of  the  old  ground  at  firft,  they  feldom 
thrive  well.t  When  the  trees  are  planted,  water  the  roots 
well  to  fettle  the  mould,  letting  it  remain  for  fome  days  till 
the  water  is  abforbcd  ;  then  tread  the  mould,  and  fill  the  holes 
up  to  the  top  ;  obferving  the  fame  rules  as  before  given  in  cafe 
of  dry  weather,  letting  trefh- planted  trees  remain  unpruned 
till  the  fpi;ing. 

When  you  fee  the  buds  begin  to  fhoot,  if  the  trees  be 
maiden  trees  of  one  year's  growth,  you  may  head  them  to  five 

*  Though  ihe  author  is  here  fpeaking  of  -wall  trees  alone,  his  direfticns 
■will  fuiniQi  the  American  planter  «' ith  tvevy  information  relpefting  the  foil, 
lituaticn,  &c.  which  he  ought  to  choofe  tor  his  ftandards.  0*ing  to  the 
•want  of  fiich  information  it  is,  that  we  fee  Pe»ch-Trees  in  Peacfylvauia,  &c, 
ptrifli  at  fo  early  an  age 

+  I  have  obferved  this  error  of  planting  too  deep  to  be  very  prevalent 
in  Acicrica,     It  fhould  be  carefully  avoided. 


MANAGEMENT  OF  FRtJlt  TREES,  &c.      33 

or  more  eyes,*  according  to  their  flrenf^th  ;  then  ruh  on  a 
littie  o[  the  compofition  where  you  cut  ou  the  top,  obferving 
to  cut  it  fiopin/T,  as  before  direBed,  and  as  near  the  top  buds 
as  may  be,  and  alio  to  rub  ofF  the  fore- right  (hoots,  it  the 
leading  fhoot  be  very  llrong,  pinch  off  tt^c  top  of  it  about 
the  beginning  of  June,  v/hich  will  make  it  throw  out  fome 
fine  ftrong  (hoots.  None  of  the  (hoots  (hould  be  fufL-red  to 
grow  too  long  during  the  firit  and  fecond  years  ;  which  may 
■jlways  be  prevented  by  pinching  the  ends  of  them  ;  but  they 
fhould  never  be  topp'^^d,  when  the  tree  fends  out  fine  kind 
fhoots,  till  the  fpring  following,  when  you  may  prune  them, 
according  to  the  ftrength  of  the  tree,  and  the  quantity  of 
wood  it  has  made  during  the  preceding  fummer,  leaving  your 
flioots  from  fix  to  twelve  inches  long  :  It  is  too  common  a 
pra8ice  to  lay  in  the  fnoots  at  full  length,  taking  off  only 
the  points  of  the  branches,  which  generally,  after  a  tew  years, 
leaves  the  tree  quite  naked  :  Whereas  if  attention  were  paid 
to  the  tr^iining,  efpecially  for  the  firft  four  years,  you  could 
always  fill  the  tree  with  fine  bearing  v/ood  from  top  to  bottom, 
and  they  could  produce  a  great  deal  more  fruit,  and  of  much 
finer  quality,  than  when  they  are  run  up  in  the  former  way  ; 
for  thofe  trees,  in  general,  are  fo  weak  that  they  have  not 
ffrength  to  bear  good  fruit.  The  third  year,  if  care  be  takea 
to  manage  the  trees  properly  in  fummer,  you  may  bring  then! 
into  a  bearing  (fate.  It  the  ground  be  ftrong,  thev  will  grow" 
very  vigoroufiy  ;  in  that  cafe  you  muft  pinch  all  the  ftrong 
fhoots  about  the  month  of  June,t  which  will  make  them 
throw  out  fide-flioots  ;  thefe,  it  not  laid-in  too  thick,  will 
r:iake  fine  bearing  wood  for  the  fucceeding  year.  It  you 
fuffer  the  ftrong  fhoots  to  grow  to  their  full  length,  they  will 
be  large  and  fpongy,  and  will  neither  produce  iruit  nor  good 
wood  tor  the  tollowing  year."!  Sometimes  v*eakly  trees  are 
covered  over  with  bloifom  ;  but  it  two  much  truit  be  fuffer- 
ed  to  remain^on  them,  they  will  be  weakened  fo  much  that 
they  will  never  recover.  In  that  cafe,  I  would  recommend 
picking  off  the  greater  part  of  the  fruit,  to  let  the  tree  re- 

*  This  is  for  a  *all-tree.     Standards  muft,  of  courfc;  not  be  headed 
down  fo  low. 

+   Latter  end  of  June,  for  America. 

X  This  is  one  great  caule  of  the  batnefs  of  the  peachfJ  ia  Amerisa, 
No  atteotion  n  (here  ever  pa\d  to  Ihe  diretlion  hzn  g'.vco. 


34 


TREATISE  ON  THE  CULTURE  AND 


cover  its  Orength.-  When  you  prune  trees  in  the  above 
flate,  obferve  never  to  prune  at  a  Tingle  flower-bud  ;  it  you 
flo,  you  will  be  fure  to  kill  the  iitoot  ;  or,  at  lealt,  it  will  die 
as  lar  as  the  next  wood- bud.      \_Sce  Plats  3.   Fig.  2. } 

On  obferving,  you  will  find  feme  ihoots,  and  fometimes 
Vvhole  trees,  with  nothing  but  finglc  flower-buds.  Thefe  forts 
ot  {hoots  (liould  be  laid- in  at  full  length.  Always  obferve 
the  next  branch  that  has  got  fome  wood- buds,  and  cut  them 
clofc,  that  they  may  produce  fine  wood  to  fupply  the  place  oV 
thofe  that  have  only  flower-buds,  which  may  be  cut  out  next 
yeaivf 

When  peaches  come  into  a  bearing  fiate,  you  will,  in 
freneral,  fee  two  fiower-buds  clofe  together  ;  it  you  look  be- 
tween thefe  flower-buds,  you  will  fee  what  is  called  a  wood- 
bud  ;  vou  fhould  always  cut  at  fuch  double  buds  ;  as  from  be- 
tv\\?en  them  cooie  out  the  fhools  that  produce  the  fruit  fcr 
next  year. 

It  you  obferve  the  above  rules,  yoa  cannot  mlftake  In 
pruning  ycur  peaches.     \^See  Plate  3.  Fig.  2.] 

When  the  trees  come  into  a  bearing  llate,  you  may  keep 
them  in  a  flouriO-iing  one  by  proper  management,  and  atten- 
tion to  the  fummer  pruning.  1  have  olten  topped  the  ftrong 
Ihoots  twice  in  the  courfe  of  the  fumrner,  before  I  could  get 
them  to  produce  fine  kind  bearing  wood.  I  have  oiten  had 
fhoots  that  grew,  in  the  courfe  of  one  fummer,  upwards  of 
fix  feet  in  length,  and  as  thick  as  my  thumb.  When  fuch 
flroots  as  thefe  are  fuffered  to  grow  to  their  full  length,  the 
lower  part  of  the  wall  (or  of  the  ffandard  tree)  will  be  left 
'ndLk&A\_See  the  Plate.  Fig.  \.;'\  befides,  thefe  ftrong  flioot.s 
exhaull  the  tree  of  its  ffrength,  and  never  produce  good  wood, 
when  you  negleft  to  top  them  in  fummer.  1  would  recom- 
mend to  cut  out  fuch  flioots  when  the  trees  are  pruned  in  the 
fpring,  and  to  leave  only  the  fine  kind  bearing  wood,  which 
you  may  know  bv  two  fmall  leaves  where  the  flower-buds  will 
be  in  the  following  year  ;  the  flrong  flioots  have  only  one  leaf 
bud  at  each  eye.  You  fhould  always  rub  off  all  the  ufelefs 
little  fhoots,  leaving  only  the  belf,  and  thefe  not  too  near  to- 
gether. Be  very  particular  to  pick  oflTall  the  fide- flioots  that 
come  out  near  the  tops  of  the  branches  ;  which,  if  left,  would 
weaken  the  fruit-bearing  branches  for  next  year.  This  fhould 
be  done  as  foon  as  you  can  lay  hold  of  thefe  {hoots  with  your 

*  This  precaution,  alfo,  is  almoft  entirely  neglefled  ia  America. 
+  All  thefe  dircdiions  arc  of  the  greated  importaccc. 


MANAGEMENT  OF  i-RUlT  TREES,  &c.      35 

fSnqcr   and  thumb  :  it  you   fuffor  them  to  grow  ftrong,  they 
will  hurt  the  Iruit- bearing  fnoot. 

Of  Pruning  and  Training  old  Peack-Tnes, 

When  the  trees  run  up  too  high  and  thin,  [^Sce  Plate  3. 
Fig.  3]  the  heft  way  is  to  cut  them  as  far  back  as  you  can 
find  any  young  (iioots  or  buds*  You  mull  always  leave  fome 
youno  (hoots  or  buds  on  Peach-trees,  otheivvife  you  endan- 
ger the  life  ol  them.  Never  head  them  as  you  would  Apri- 
cot, Apple,  or  Pear-trees.  If  you  cuter  head  down  Peach- 
trees  without  aUending  to  the  caution  given  above,  you 
run  a  great  rilk  ot  killing  them  ;  but  il  there  are  a  lew 
young  llioots,  the  top  may  with  fatefy  be  cut  off,  jufl  a- 
bove  them,  as  they  will  lead  the  fap  up  and  produce  Itrong 
branches,  which  Ihould  be  topped  as  you  would  ^io  a  young 
tree. 

It  is  more  difficult  to  procure  new  wood  from  old  Peach- 
trees  than  from  any  other,  except  Ne£larines.  I  have  orten 
made  incifions  in  the  old  branches,  about  the  joint,  cutting 
out  a  piece  trom  one  to  thiec  inches  according  to  the  fize  ot 
the  branches.  \_Sse  Plate  xi.  Fig.  2.']  This  Ihould  be  done 
in  levera!  places  ot  the  tree,  to  turnifh  it  with  young  wood  ; 
always  rounding  the  edges  where  the  incifion  is  made  which 
fhouid  be  above  the  joint,  and  as  near  to  it  as  may  be. 
The  operation  niould  be  pertormed  in  the  month  ot  April, 
(May,  for  America)  but  never  cut  off  the  old  branches,  un- 
iefs  you  perceive  fome  young  (hoots  making  their  appear- 
'  ance.  When  they  are  about  three  or  tour  inches  long,  cut 
off  the  old  branch,  which  v/ill  caufe  the  trefh  young  wood 
to  make  a  rapid  progrefs  the  fird  fummer,  and  you  will  have 
fine  Iruit  on  them  the  tollowing  year. 

Always  ufe  the  coinpofuion  vvhere  you  cut  offold  branch- 
es ;  obferving  to  round  the  edges,  and  cut  out  the  canker 
which  you  find  in  the  old  baik  v/he.'-e  the  branch  was  ampu- 
tated. 

In  peaches,  the  canker  is  of  a  brown  colour ;  and  in  the 
bark,  it  appears  in  fmall  fpecks  or  dots,  as  it  made  with  a  pen. 
Ail  (hefe  fhouid  be  cut  out  clean  ;  tor  if  any  part  ot  the  can- 
ker remain,  it  will  affecl  the  new  wood  as  it  begins  to  grow. 

*  This  plale  leprefents  a  tree  ae-iinft  a  wal!,  hut  the  cbfervations  apply 
equally  (o  d  ftandard-tree  Whenever  a  ftaniiard  fh'>ots  up  high,  wi(h  ut 
having  a  number  of  fioe-flinois.  to  form  a  proporlion.'.te  head,  it  fti>u;il  be 
cut  down  iu  the  manner  above  defcribcd.  This  rtmarlc  applies  to  trees  that 
have  already  bsea  fuffcreil  to  run  up  too  high  and  thia.  Trees  heieattc; 
planted  will  not,  of  courfe,  be  permitted  I'o  to  do. 


^6       TREATISE  ON  THE  CULTURE  AND 

"Wherever  you  fee  the  gnm  oozing,  3^011  may  be  certain  that 
the  canker  is  not  quite  eradicated. — [^Ses  the  Chapter  on  tin 
Canker.'^ 

It  will  frequently  be  necefTary  to  look  over  your  trees, 
and  rub  ofFwhat  fuperfl'ious  fhoots  remained  after  going  over 
them  the  fii  It  time.  Indeed,  if  you  were  to  examine  the  trees 
once  every  fortnight,  it  would  be  fo  much  the  better,  as  by  fo 
doing  they  can  be  kept  in  pei  tetl  order.  I  have  fo  acciiftom- 
ed  mvfeli  to  look  over  my  trees,  that  I  do  it  as  I  walk  about 
my  ord;:'.aiy  bufmefs,  which  faves  a  great  deal  ol  time. 

When  the  peaches  are  about  the  fize  of  a  fmall  marble, 
begin  to  thin  them  ;  which  operation  muft  belelt  to  ihejudg- 
HJent  ot  the  perfon  who  does  it ;  but  it  Ihould  be  according  to 
the  fliength  of  the  tree.  This  ought  to  be  done  very  regu- 
larly, that  ihe  fruit  may  be  equally  difperfed  over  the  tree.  \l 
lelt  too  thick,  it  will  not  have  room  to  fwell  :  this  frequently 
iiappens.  II  the  tree  be  very  Ttrong,  you  may  leave  Irom  three 
to  fix  peaches  on  each  (hoot  ;  according  to  the  ilrength  and 
length  ot  the  branch. 

I  have  obferved,  that  where  the  compofition  was  applied 
to  prevent  the  lap  from  being  exhaled  by  the  fun  and  air,  all 
the  trees  that  were  very  much  loaded  with  iruit  v/cre  not  in 
the  leaif  hurt ;  while  the  trees  that  were  treated  in  the  com- 
mon way  were  greatly  injured,  and  olten  killed,  when  they 
have  had  a  great  crop. 

In  very  dry  feafons,  it  will  be  necelTary  to  make  a  large 
bafon  round  each  tree  ;  or,  rather,  make  up  an  edge  along 
the  whole  bolder  with  mould,  as  you  would  tor  a  bed  to  bed 
out  pUnts  in  a  nurfery  ;  then  give  the  trees  a  good  watering, 
and  mulch  the  border  (which  (hould  be  trom  two  ieet  and  a 
halt  to  three  Ieet  broad)  with  lome  very  rotten  dung  or  leaves, 
which  will  keep  the  roots  ot  the  trees  moift,  and  prevent  the 
ground  trom  cracking.  Water  the  trees  once  a  week  during 
dry  weather,  and  ipvinkle  the  branches  and  leaves  every  other 
day  in  the  afiernoon,  with  the  engine,  pre'fling  your  fore-fin- 
ger over  the  mouth  of  the  pipe,  in  order  to  fpread  the  water 
very  fine.  By  thefe  m.eans  you  will  keep  the  trees  clean  and 
free  trom  infefts  ;  always  remembeiing  not  to  fpi inkle  them 
v;hen  the  fun  is  on  them,  nor  too  late  in  the  evening,  as  the 
former  fcorches  the  leaves,  and  the  latter  is  apt  to  bring  the 
mildev/  on  the  tender  f<nt  ol  peaches.  If  you  find  any  of  the 
trees  infecfed,  leave  off  fprinkling  them,  or  water  them  with 
clear  lime-water,  as  hereatter  directed  ;  but  this  fhould  always 
be  done  in  warm  weather.  By  trequently  fpjinkling  the  trees 
with  lime-v/ater,  and  throwing  it  plentifully  on  the  underfidc 


MANAGEMENT  OF  FRUIT  TREES,  &c.      37 

of  the  leaves,  where  the  Acarus,  or  Red  Spider,  is  moflly 
found,  you  will  in  a  fliort  time  extirpate  that  deftruttive  in- 

fea.^- 

It  is  a  bad  praftice  to  pick  off  the  leaves  of  peaches.  The 
fliade  ot  the  leaves  nourifhes  the  fruit  very  much  ;  and  if  you 
obferve,  wherever  the  leaves  are  picked  ofi'the  iruit  will  be 
fmall,  flunted,  and  ill- flavoured.  Reirjember  to  hang  up  the 
bean-ftalk  (as  hereafter  defcribed)  beiore  the  fruit  begins  to 
ripen,  in  order  to  get  rid  of  the  earwigs,  &c.  otherwife  they 
will  greatly  injure  the  peaches. — \_See  the  Chapter  on  Infc8s.r\ 

I  would  reconnmend  planting  fome  trees  of  the  early 
peaches  in  an  Eafl  or  North  afpetl,  for,  by  fo  doing,  you 
will  have  a  regular  fuccefhonof  fine  peaches  till  the  late  forts, 
to  the  South  and  Weft,  come  in  ;  but  never  plant  late  forts  to 
the  North  or  Eaft. 

The  folio  win  gate  the  Sorts  that  I  would  recommend  to  he  plant- 
ed in  North  and  Eaft  JJpeds. 

Early  Avant,  Early  Ann,  Early  Mignonne,  Royal  George, 
Red  Magdalen,  Royal  Kenfmgton,  Nobleire,  Grofs  Mignon- 
ne, and  Millet's  Mignonne. 

*  The  direflicns  here  given  cannot  poflibljbe  obffrved  in  the  msnagc- 
jnent  of  large  peach-orthards  in  America  ;  but  it  will  be  no  great  difficultv 
or  espence  to  obferve  them  in  gardens,  where  gentlemen  fet  great  value  oa 
their  trees,  particLlariy  in  Philadelphia,  and  other  cities  and  tcwns. 

+  The  American  planter  vtiM  not  fail  to  profit  from  (he  direftions given 
for  the  deftru£\ion  of  thcfe  noxious  little  vermin,  which  Ipoil  both  the  ap<. 
|)ejrance  and  the  tafte  of  no  iroall  part  of  every  crop  of  his  neachej. 


^S   TREATISE  ON  THE  CULTURE  AND 


CHAPTER    IV. 


OF  NECTARINES. 

A  Defcription  of  Ne&arines  cultivated  in  England,  and  tkt 
Method  oj  Planting,  Pruning,  and  Training  them. 

X  HE  Ne6^arine  (properly  fo  called  from  Ne£lar,  the  po- 
etical drink,  oi  the  Gods)  was  introduced  here  about  the  year 
3562,  and  belongs  to  the  tvveltth  clafs  ot  Linnaeus. 

This  truit  differs  Irom  tite  peach  in  nothing  more  than  in 
having  a  fmooth  rind,  and  the  fiefh  being  firmer.t 

The  Varieties  which  are  cultivated  in  this  Country  are, 

1.  Fairchild's  Early  Nefiarine.  This  is  one  of  the  earJi- 
efl  ;  it  is  a  Imall  round  iruit,  ot  a  beautiiul  red  colour,  and 
well  flavoured  ;  and  is  ripe  about  the  middle  ot  AugulL 

2.  *Newington  Nedtarine.  This  is  a  fine  iruit,  ot  a  beau- 
tiful red  colour  next  the  fun,  and  yellow  on  the  other  fide.  It 
has  an  excellent  rich  juice,  and  ripens  about  the  middle  of 
September. 

3.  The  Ehuge  Ne.Elarine  is  faid  to  have  ben  firft  culti- 
vated by  Gurle.aNurferymanat  Hoxton,  in  the  timeot  Charles 
the  Second.  It  is  ot  a  middle  fize,  of  a  dark  red  or  purple 
next  the  fun,  and  of  a  pale  green  on  the  other  fide.  It  has  a 
fuft  melting  pulp  and  vinous  juice,  and  is  ripe  in  the  latter 
end  ot  Aii.ouft,  or  begir.ning  ot  September. 

4.  Tiie  Scarlet  NeQarine  is  of  a  fine  fcarlet  colour  next 
the  fun,  but  of  a  pale  red  next  the  wall.  It  ripens  in  tlie  latter 
end  of  Auguft,  or  beginning  ot  September. 

5.  *Brugnun,  or  Italian  Neftarine,  is  of  deep  red  next 
the  fun,  and  of  a  pale  yellow  on  the  other  fide  ;  it  has  a  rich 
flavour  in  a  good  year,  and  ripens  in  the  ktter  end  ot  Augull, 
or  beginning  of  September. 

6.  *The  Roman  Red  Neftarine  is  a  large  fruit,  of  a  dark 
red  colour  next  the  fun,  but  of  a  yellow  colour  on  the  other 
fide  ;  and  when  full  ripe  it  fiirivels  ;  the  pulp  is  then  replete 
with  a  rich  juice.  It  is  ripe  in  September. — This  nettarine  has 

4-  Thofe  majked  with  an  aftsrifk  (*)  adhere  to  the  ftonc. 


MANAGEMENT  O^"  FRUIT  TREES,  S:c.      39 

a  fmooth  leaf,  and  the  Newington  a  jagged  one,  which  is  one 
of  the  tnoft  efl'eniial  differences  by  which  thefc  two  excellent 
iiLiits  are  diIHngui(hable  from  each  other. 

7.  Murry  Nectarine  is  ot  a  reddifli  colour  toward  the 
fun,  and  ol  a  pale  green  toward  the  wall.  This  iruit  has  a 
tolerably  good  flavour,  and  ripens  about  the  middle  ot  Sep- 
tember. 

8.  Temple's  Neftarine  is  of  a  middle  fize,  of  a  pale  red 
colour  toward  the  fun,  and  of  a  yellowilh  calt  next  the  wall. 
This  Iruit,  when  quite  ripe,  flirivels  ;  the  pulp  is  then  full  ot 
rich  juice  ot  a  fine  flavour.  It  ripens  about  the  middle  of  Sep- 
tember, or  beginning  ol  OSiober. 

9.  ^Golden  Nedarine.  This  is  a  handfome  fruit,  of  a 
foft  red  colour  toward  the  fun,  and  yellow  on  the  other  fide. 
It  has  a  rich  flavour,  and  is  ripe  about  the  beginning  ot  Oc- 
tober. 

10.  The  Peterborough,  or  Late  Green  Ne61arine  (called 
alfo  the  Vermafii,)  is  of  a  middle  fize,  round  fliape,  and  al- 
ways of  a  green  colour  ;  the  flelh  is  firm,  and  in  a  good  feafon, 
tolerably  well  flavoured.  It  ripens  about  the  middle  ot  Oc- 
tober. 

1 1 .  The  Violet  Ne6iarine  is  of  a  middle  fize,  and  a  purple 
colour  next  the  fun,  but  pale  on  the  other  fide  ;  it  has  a  vinous 
flavour,  and  ripens  in  the  latter  end  of  Auguft,  or  beginning  of 
September. 

To  the  foregoing  may  he  added: 

Anderfon's  Neftarine,  Newfoundland, 

Aromatic,  New  White, 

*Black  Newington,  Princefs  Royal, 

Clermont,  *Rogers'  Seedling, 

De  la  Taille,  Royal  Chair  d'Or, 

*Early  Pavie,  *St.  Omer's, 

*Genoa,  Tawny,  ripe  in  September, 

Luncomb's  Black,  White,  ripe  in  Auguft  and 
*Mufk  Violet,  September. 

A  Sek&ion  of  Ne&arinesfor  a  fmall  Garden. 

Fairchild's  Early  Neflarine,  Elruge,  Scarlet,  Newington, 
Red  Roman,  and  Murry. 

Of  the  Management  of  NeBarines, 

It  is  unneceflary  to  fay  much  on  this  head,  as  the  man- 
agement ot  netfarines  is  almoft  the  fame  as  that  of  peaches. 


40       TREATISE  ON  THE  CULTURE  ANt? 

The  fame  rules  mufl  be  obferved  with  regard  to  pruning 
and  cutting  out  difeafed  parts  ;  and  the  fame  attention  will  be 
necelTary  during  the  fummer  ;  obferving,  in  particular,  not 
to  leave  the  wood  too  thick. 

On  account  ot  the  fmoothnefs  of  the  fkin  of  the  neflar- 
ine,  it  fufFers  much  more  from  millepedes  (or  wood-lice,)  ear- 
wigs, &c.  than  the  peach  ;  it  will,  therefore,  be  neceffary  to 
hang  up  a  greaternumberof  bundles  of  bean-ftalks  about  thefe 
than  about  other  fruit  trees.  Wafps  are  alfo  very  deflruflive 
to  neftarines,  and  the  trees  are  very  liable  to  be  intefted  with 
the  red  fpider  ;  thefe  are  to  be  deflroyedas  hereafter  direfted. 
[5;<r  the  Chapter  on  Infe&s.~\ 

Do  not  omit  to  thin  the  fruit  when  grown  to  a  tolerable 
fize  ;  but  never  pick  off  the  leaves  till  the  fruit  be  full-grown  ; 
obferving  the  rules  already  laid  down  for  peaches.  It  will  an- 
fwer  equally  well  with  neftarines  as  with  peaches,  to  plant  fome 
trees  in  an  Eaft  afpe£f,  which  will  continue  the  fuccefTion 
much  longer  than  if  all  were  planted  in  the  ufual  afpecls. 

In  the  fummer  of  1800,  which  was  dry  and  hot,  we  had  a 
Weft  afpeft  which  was  fo  much  infefted  with  the  red  fpider 
that  I  expefted  the  trees  would  have  been  totally  deftroyed. 
In  February  following,  I  had  the  wall  well  wafhed  with  t'oap 
and  urine  mixed,  as  alfo  the  ftems  and  branches  of  the  trees. 
(This  mull  be  done  before  the  buds  begin  to  open,  and  in  the 
forepart  of  the  day,  that  the  trees  may  get  dry  before  the  even- 
ing ;  but  never  in  frofty  weather.)  Afterwards,  wherever  I 
faw  any  appearance  of  the  fpider,  I  watered  the  trees  with 
clear  lime  water,  as  dire£led  in  chapters  3  and  28.  Thefe 
trees  are  now  in  a  perfeftly  healthy  flate  ;  but  in  fome  gardens 
where  thefe  precautions  have  been  neglefted,  many  of  the  trees 
are  entirely  killed. 


MANAGEMENT  OF  FRUIT  TREES,  Sec.      41 


CHAPTER    V. 


OF  CHERRIES. 


Different  Sorts  ;  and  the  Propagation,  Planting,  Pruning  and 
Training  of  them — How  to  prejerve  them  from  Inftds, 


C^HERRiES  are  faid  to  hive  come  originally  from  Cerafus, 
a  city  oF  Pontus,  from  which  LucuUus  brought  them  after  the 
Mithridatic  war,  into  Italy.  They  fo  generally  pleafed  there, 
and  were  fo  eafily  propagated  in  all  climates  into  which  the 
Romans  extended  their  arms,  that,  within  the  fpace  of  a  hun- 
dred years,  they  grew  common  as  far  as  the  Rhine,  and  were 
introduced  into  Britain  about  Ann.  Dom.  55.* 

Cherries  belong  to  the  twelfth  clafs  ot  Linnaeus'  Syftem ; 
Icofandria  Monogynia. 

A  fliort  Defcription  of  the  principal  Cherries  cultivated 
in  Eng-land. 

o 

1.  The  Small  May  Cherry  is  the  firfl  ripe,  and  requires 
a  good  wall.  One  or  two  trees  of  this  kind  may  be  lufficient 
for  a  large  garden.     It  is  ripe  in  June. 

2.  The  May  Duke  comes  in  about  the  fame  time  as  the 
former,  but  is  larger.  It  is  an  excellent  cherry,  and  bears 
well  againft  a  wall. 

3.  The  Archduke,  if  permitted  to  ripen  properly,  is  an 
excellent  cherry.     It  is  ripe  in  June  and  July. 

4.  The  H ear t ford fh ire  Cherry  is  a  fort  of  Heart,  but  firm- 
er and  ol  a  finer  flavour  than  Hearts  in  general.      It  does 

*  It  is  fuppofed  by  many,  that  Cherries  were  fird  introduced  into  this 
country  io  the  reign  of  Henry  the  Eighth  ;  but  Lydgate,  who  wrote  his  poem 
called  "  Lickpenny,"  before  the  middle  of  the  fifteenth  century,  or  probably 
before  the  year  1415,  mentions  them  in  the  following  lines,  as  being  com- 
monly fold  at  that  time  by  the  hawkers  in  Londou  ftreels  : 

"  Hot  pefcode  own  began  to  cry, 

"  Straberys  ripe,  and  Cherryes  in  the  ryfe." 

Ryce,  rice,  or  ris,  properly  means  a  long  branch  ;  and  the  word  il  ftili 
ufcd  in  tlwt  leofe  in  the  Weft  of  England. 


42        TREATISE  ON  THE  CULTURE  AND 

not  ripen  till  the  latter  enJ  o\  July,  or  beerinning  of  Augufi, 
whicli  renders  it  the  more  vala.-ble,  as  it  Ibcceeds  more  early 
cherries, 

,5.  The  B'eediiTT  Hoart,  or  G-ifcoign's,  is  a  very  large 
chen'v  of  a  long  form,  snd  dark  col<jur  ;  it  has  a  pleafant  tafte,- 
and  ripens  in  the  latter  end  of  Julv. 

6.  Hanifon's  Heart  is  a  fine  Cherry.  It  was  introduced 
from  the  Ea'l  Indie?  by  G  H'crnor  iiinifon/^*  grandfather  to 
the  prefent  Earl  of  Leiceller,  and  firli  cuhivated  at  his  feat 
of  Balls  in  Hertfordfhire  :  So'iie  ot  the  trees,  I  am  informed, 
he  prefented  to  George  the  Firft  ;  and  they  aie  at  this  time,  in 
a  floinifhing  ftate,  bearing  fine  fruit,  in  Kenfington  Gardens. 
This  Cherry  is  ripe  in  July  and  Augufi. 

7.  The  Black  Heart  is  a  fine  Cherry,  too  well  known  to 
require  defcription. 

8.  The  Morello,  or  Milan  Cherry,  is  a  very  fine  fruit 
when  kept  till  (he  month  o!  October,  and  makes  a  very  great 
addition  to  the  defart  at  that  time  of  the  year.  This  is  the 
bell  Cherry  that  we  have  tor  preferving,  and  for  making  Cher- 
ry-Brandy. 

9.  The  Carnation  takes  its  name  from  its  colour,  being 
red  and  white.  It  is  a  large  round  Cherry,  but  not  fo  fweet 
as  the  Duke  Cherry.     It  ripens  in  the  latter  end  of   July. 

10.  Tlie  yellow  Spanilh  Cherry  is  of  an  oval  fhape  and 
amber  colour,  and  is  a  fweet  pleafant  fruit.  It  is  ripe  in  Au- 
gufi and  September. 

1 1.  The  Corone,  or  Coroun  Cherry,  refembles  the  Black 
Heart.  This  is  an  excellent  fruit,  and  a  good  bearer.  It 
ripens  about  the  beginning  of  Augufi. 

i2.  The  Lukeward  comes  in  foon  after  the  former,  and 
is  alfo  a  fine  pleafant  fruit,  and  a  good  bearer.  It  ripens  in 
the  beginning  of  Augufi. 

13.  The  Graffion.  This  is  fuppofed  by  many  to  be  the 
fame  with  Harrifon's  Heart  ;  but  upon  a  ciofe  examination,  I 
find  it  to  be  a  different  cherry  :  Its  flefii  is  firmer  and  the 
ilone  flatter.     It  ripens  in  July  and  Augufi, 

14.  Ronald's  Large  Black  Heart  Cherry,  introduced  into 
this  country  in  the  year  1794  from  CircafTia.  Mr.  Ronalds, 
nurferyman  at  Brentford,  and  the  only  perfon,  to  the  bed  of 
my  knowledge,  who  has  cultivated  it  in  England,  fent  me 
fome  of  the  fruit  this  fummer,   1801.     It  is  a  fine  large  cher- 

*  Governor  Harrifon  went  out  Governor  of  Fort  St.  George  in  Decem- 
ber, 1710,  and  returned  home  in  1719  ;  ard.it  is  probable  that  he  brought 
this  cherry  heme  wiih  him  ;  if  fo,  {"o!nc  ef  th:fc  lr';es  in  Kenfington  Gardens 
muft  be  upwards  of  eighty  ycsrs  old. 


MANAGEMENT  OF  FRUIT  TREES,  &c.      43 

ry,  a  great  bearer,  and  will,  without  doubt,  be  valuable  as  a 
forcing  fort.  This  cherry,  in  my  opinion,  is  well  worth  cul- 
tivating.    It  ripens  in  the  beginning  of  July. 

1^.  Fra.f"er's  Black  Tdiiaiidn  Cherr)*  is  a  fine  large 
fruit. 

16.  Frafer's  White  Tartarian  Cherry  is  white  and  tranf- 
parent.  Thefe  cherries  are  excellent  bearers,  but  particu- 
larly the  black  kind  :  The  iruit  is  of  a  fine  brifk  flavour,  and 
they  ripen  early, 

17.  The  Liindie  Gean,  cultivated  at  Lord  Vifcount  Dun- 
can's, near  Dundee,  is  black,  and  almoi't  as  large  as  a  Black 
Heart  Cherry.  It  is  now  common  in  the  nurferies  about 
Edinburgh  ;  and  MtfTis.  Gray  and  Wear  have  had  it  lor  fome 
years  in  their  nurfery  at  Brcmpicn-park. 

18  The  Tranfparent  Gean  is  a  fmall  delicious  fruit. 
From  the  Black  Cherry,  which  is  fuppofed  to  be  a  na- 
tive of  England,  are  raifed,  by  feeds,  the  black  Coroun,  and 
the  Small  Wild  Cherry,  of  which  there  are  two  or  three  varie- 
tie.«,  differing  in  the  fize  and  colour  of  their  fruit.  I  would 
recommend  planting  thefe  in  parks  and  pleafure  grounds,  as 
the  trees  grow  to  a  great  fize,  and  have  a  beautiful  appear- 
ance. The  fruit  will  be  food  for  birds,  and  fo  the  means  of 
preferving  the  finer  fruit,  in  the  garden  and  orchard,  from 
their  depredations,  llie  wood  aifo  of  thefe  trees  is  very  ufe- 
ful  for  turners  and  pifture-frame  makers.  Stocks  to , graft 
upon  are  generally  raifed  from  the  feed  of  this  fort.  Thefe 
trees  will  thrive  in  poor  land,  wliere  fcarcely  any  other  forts 
will. 

The  Clufler  Cherry  is  planted  more  for  ornament,  or  cu- 
riofity,  than  for  any  other  purpofe. 

To  the  above  may  be  added  : 

Amber  Heart,  Ox  Heart, 

Black  Ma.^ard,  Purple  Heart, 

Church-hills,  Red  Heart, 

Double-blofTomed,  Spanifh  Black, 

*  The  Tartarian  Cherries  were  brought  from  Ruflla  in  the  autumn  of 
the  year  i  796,  by  Mr.  John  Fiafer,  of  Sloane-fquare,  CheHca  ;  well  know  i 
for  ills  iiideiaiigjble  ioduftry  in  coliei^ine  many  curious  plants,  anJ  othi  r 
natural  cunofities,  in  Ametica  and  the  V/cft-Indie?.  He  iays,  that  thete 
cherries  are  natives  of  the  Crimea,  and  that  he  purchafed  ihein  of  a  Ger- 
man, who  cultivated  them  in  a  Garden  near  St.  Peterflaur?.  This  man  hail 
but  few  plants  of  them  at  that  time,  and  fold  them  as  a  favour  at  ten  roubles 
a  plant.  Mr.  Frafcr  afterwards  law  them  ia  the  Impsrial  gaidens,  where 
they  were  fuccefsfuUy  forced  in  pots. 


44   TREATISE  ON  THE  CULTURE  AND 

Flemifh  H^art,  South's  large  Black, 

Grofs  Goblet,  Swedifh  Black  Heart, 

Holman's  Duke,  Tradefcant's, 

Jeffrey's  Royal,  Turkey  Heart, 

Kenfington  Duke,  Weeping, 

Large  Spanifh  Cherry,  Wentworth  Heart, 

Late  Large  Morello,  White  Heart. 
Montmorency, 

Proper  Kinds  of  Cherries  for  a  [mall  Garden. 

The  May  Duke,  the  Large  Duke  Cherry,  Archduke,  the 
Black  Heart,  Harrifon's  Heart,  Ox  Heart,  Turkey  Heart, 
and  Kenfington  Duke  Cherry. 

Planting,  Pruning,  and  Training  oj  Cherry-Trees. 

In  the  choofing  and  planting  of  young  cherry-trees,  the 
fame  rules  are  to  be  obfeived  as  are  given  tor  Apricot,«, 
Peaches,  and  Ne6tarincs  ;  and  they  mult  in  like  manner  be 
headed  down  the  firft  year. 

In  pruning  cherries,  never  fliorten  their  fhoots  ;  for 
moft  ot  them  produce  their  Iruit  at  the  extremities,  the  Ihort- 
ening,  or  cuiting-off  of  which  very  frequently  occafions  the 
death  of  the  flioot,  at  leaft  of  a  great  part  ot  it.  The 
branches,  therefore,  fhould  be  trained  at  lull  length.  I  have 
often  feen  the  whole  tree  killed  by  injudicious  pruning. 
Wherever  the  knife  is  applied,  it  is  fuve  to  bring  on  (he  gum» 
and  afterwards  the  canker,  which  will  inevitably  kill  the  tree 
if  no  remedy  be  applied  to  the  wounds. 

I  have  headed  down  a  great  many  cherry-trees  which 
were  ahnoft  pad  bearing,  and  fo  eaten  up  with  the  gum  and 
canker,  that  what  lew  cherries  they  bore  upon  old  cankered 
<purs  v/ere  not  fit  to  he  lent  to  the  table. 

In  the  years  1790  and  1791,  I  cut,  or  headed  down,  fifty 
trees.  The  operation  v^as  performed  in  the  months  of  April 
'»nd  May  (in  May  for  Ame;icaJ  in  each  year,  Thefe  trees 
made  (hoots  from  three  to  five  feet  the  fame  fummer,  bore  fine 
cherries  the  next  year,  and  have  continued  to  bear  good  crops 
over  fince. 

To  the  above  trees  I  applied  the  compoOtion.  At  the 
f^mc  time  I  rut  down  twelve  trees  in  the  fame  row,  but  did 
not  apply  the  compofition  :  Thefe  twelve  trees  all  died  in  the 
fecond  and  third  years  after.  We  nov^^  gather  more  cherries 
from  one  tree  where  the  compofition  was  applied,  than  we  did 
irom  the  whole  number  formerly  ;  being  alio  much  finer  and 
hra;er  Iruit. 


MANAGEMENT  OF  FRUIT  TREES,  &c.      45 

When  Cherry-trees  are  very  old,  and  much  injured  by 
large  limbs  having  been  cut  or  blown  off  (which  will  inlallibly 
bring  on  the  canker  and  gum,  and,  if  no  remedy  be  applied,  in 
a  fhort  time  kill  the  trees  ;)  or  if  there  are  great  fpuis  leit 
Handing  a  fool  perhaps  from  the  branch  [^See  Plate  4.  Fig.  a.T 
the  beft  way  to  bring  them  to  have  fine  heads,  and  to  fill  the 
vacatit  fpace,  is  to  head  them  down  as  low  as  pofhble,  taking 
care  to  leave  fome  fmall  fiioots,  if  there  are  any  ;  if  not,  leave 
a  bud  or  two  at  the  ends  of  fome  of  the  Ihoots.  Sometimes 
you  will  have  a  great  difficulty  to  find  any  buds.  It  that  be 
the  cafe,  in  the  fpring,  before  you  mean  to  head  the  trees,  make 
fome  incifions  in  the  branches.  [^See  Plate  9.]  This  fhould  be 
done  on  different  branches,  at  the  mofl  convenient  places  for 
filling  the  tree  with  good  wood.  The  fize  of  the  incifions 
ihould  be  from  one  to  two  inches,  according  to  the  largencfs 
of  the  branches  ;  obferving  to  make  them  juft  above  the  joint 
where  the  buds  Ihould  come  out.  If  you  cut  juft  below  a 
joint,  the  (hoot  will  die  as  far  as  the  next  bud  or  joint ;  and, 
of  courfe,  injure  the  tree,  if  no  remedy  be  applied. 

The  time  for  performing  this  operation  is  in  March,  April, 
or  May.  (In  America,  April  will  be  the  beft  month.)  The 
above  method  of  making  incifions  is  only  recommended  where 
there  are  no  young  fhoots  or  buds,  and  when  the  tree  is  in  the 
lalt  ftage  of  the  canker. 

Where  you  have  a  few  young  (hoots,  or  buds,  cut  down 
the  head  as  near  to  them  as  you  can,  and  take  great  care  to 
cut  out  the  canker  till  you  come  to  the  found  bark.  The  can- 
ker makes  its  appearance  in  cherry-trees  in  the  fame  manner 
as  it  does  in  peach  and  neftarine  trees,  and  may  be  eafily  dif- 
covered  by  an  attentive  obferver.  Jl  any  gum  remains,  it  muft 
be  cut  or  fcraped  off :  The  beft  time  for  doing  this  is  when  it 
is  moiftened  with  rain  ;  you  can  then  fcrape  it  off  eafily  with- 
out bruifing  the  bark.  This  operation  is  very  neceffary  ;  and 
il  it  be  neglefled,  the  difeafe  will  increafe  rapidly. 

Wherever  the  bark  or  branches  have  been  cut  off,  the 
edges  fliould  be  rounded,  and  the  compofition  applied. 

The  general  wav  of  pruning  cherry-frees  has  been  to  leave 
great  fpurs,  which  continue  to  increafe  till  they  become  as  thick 
as  a  man's  arm  :  But  be  it  obferved,  that  cutting  off,  from 
year  to  year,  the  flioots  that  are  produced  from  ihe  fpurs,  in- 
creafes  the  canker,  till  large  protuberances,  like  wens,  are 
formed  on  the  branches,  becoming  veiy  unfightiy  ;  and  thefc 
occafion  them  to  pioduce  only  fmall  and  ill-flavouied  fruit,  at 
a  great  diftance  from  each  other  [See  Plate  4.  Fig.  2. J  When 
this  is  the  cafe,  the  method  I  purfue  i?,  to  head  the  trees  down 
as  before  direfted. 


46   TREATISE  ON  THE  CULTURE  AND 

If  the  young  fiioots  are  properly  trained,  they  will  pro- 
duce iruit  the  tollowing  year  ;  and  in  the  fecond  year  thry 
will  produce  more  and  finer  truit  than  a  young  tree  that  ha:; 
been  planted  ten  or  twelve  years. 

It  has  been  a  general  complaint,  that  Heart  Cherries  are 
bad  bearers  when  trained  up  as  wall-trees  ;  but,  by  pruning 
them  as  Duke  Chenies,  I  hive  brought  them  to  bear  in  the 
fame  manner. 

Never  make  ufe  of  the  knife  in  fummer,*  if  it  be  pofTi- 
ble  to  avoid  it,  as  the  rnoots  die  Irom  the  place  where  they  are 
cut,  leaving  ugly  dead  ftubs,  which  will  infallibly  bring  on  the 
canker.  Theie  fhoots  may  be  cut  in  the  fpring  to  about  a 
couple  of  eyes,  as  Duke  Cherries,  which  will  form  a  number 
of  flower  biads,  as  appears  in  P/^/e  4.  F^g.  1.  Fjg.  2,  is  an 
old  branch,  to  (hew  the  manner  in  which  the  fpurs  are  formed 
when  the  old  method  of  pruning  is  followed,  and  the  barren 
unprodu6live  (fate  of  the  tree.i 

When  cherry-trees  begin  to  produce  fpurs,  cut  out  every 
other  fhoot  to  make  the  tree  tlirow  out  frefh  wood  :  When 
that  comes  into  a  bearing  ftate,  which  will  be  in  the  following 
year,  cut  out  the  old  branches  that  remain  ;  by  that  method 
you  will  be  able  to  keep  the  trees  in  a  conflant  fta*e  of  bear- 
ing, taking  the  fame  method  as  betore  direffed  with  the  fore- 
right  fhoots. 

Great  care  (liould  be  taken  to  rub  oft  many  ol  them  in  tlie 
month  of  May,  (middle  of  June  tor  America)  leaving  only 
fuch  a  number  as  you  think  will  iijl  the  tree.  By  fo  doing 
yoLtr  trees  will  continue  in  a  fine  healthy  Hate,  and  not  be  in 
the  leaft  weakened  by  bearing  a  plentiful  crop  of  Iruit,  The 
reafon  is  obvious,  the  great  exhalation  which  vvould  be  occa- 
fioned  by  the  fun  and  air  in  the  common  mode  of  pruning 
is  prevented,  by  the  conjpofition  keeping  in  the  fdp  which 
nourifhes  the  branches  and  truit. 

I  cut  (ome  trees,  as  dire61ed  above,  more  than  twelve 
years  ago,  that  are  now  in  as  good  a  {fate  of  bearing  as  they 
were^  the  third  year  after  the  operation,  and  likely  to  contin- 
ue fo  for  many  years. 

*  As  Moicllo  Cherries  teir  ihflr  fruit  on  the  fecocd  year's  woaj,  fiom 
Iwo  to  five  in  a  cli  fter,  aniS  not  on  i'puis  as  other  cherries  do,  the  ftror.gell 
and  cleaned  wood  ftiouid  be  left  at  full  length  in  the  iummer,  and  all  fuoer- 
£uous  {hoots  be  rubbed  cff".. 

+  At  Alhted  Park,  the  feat  of  Richard  Bngot  Howard,  Efq.  near  Ep- 
fom,  there  is  a  cherry-tiee  t>etween  fifty  and  fixty  (eet  high  :  and,  at  four 
feet  from  the  ground,  nine  feet  fix  it.ches  in  circumference.  This  tree,  with 
many  others  of  the  fame  kind,  was  p!z,2tjd  feverai  years  after  the/chefautSj 
:fn;niioned  ia  chaptrr  zz . 


Management  of  iruit  trees,  stc.    47 

In  1797,  I  pruned  foTne  very  old  trees  In  the  month  of 
May,  which  were  lett,  to  fliew  the  old  method  of  pruning  ;  I, 
at  the  Tame  time,  cut  iome  branches  off  the  fame  trees  accord- 
ing to  the  new  method,  to  fhew  the  difference  ct  the  fruit, 
which  was  taken  by  ail  who  faw  it  for  a  different  fort  of  cher- 
ry- The  cherries  from  the  old  fpurs  were  not  huVi  the  fize  of 
the  others,  and  were  at  at  leaft  three  weeks  later. 

I  am  forry  to  fay,  tiiat  many  v.^lio  have  feen  the  improved 
ftate  oi  the  fruit  trees  in  Kenfington  Gardens,  ilill  have  their 
own  managed  accordin,{T  to  the  old  melhod  of  pruning.  Sev- 
eral, however,  have  adopted  the  new  method  with  great  fuc- 
cefs.  One  gentleman  in  this  neighbourhood,  by  renovating 
thirty-nine  Old  Moreilos,  planted  on  a  North  wall  176  yards 
long,  and  ten  ieet  high,  was  in  a  few  years  able  to  fell  yearly, 
on  an  average,  from  thiity  to  ioriy  pounds  worth  of  fruit  pro- 
duced from  them,  befides  fupplying  his  own  family.  In  feme 
years  the  Market- Gardener  who  fold  them  allowed  him  three 
Ihillings  per  pound  weight. 

A  row  of  Dwarf  Cherry-trees  that  flood  agamil  an  old 
paling  in  Kenfington  Gardens,  with  an  old  thorn  hedge  at  the 
back  of  it,  (which  every  year  fo  infe6ied  them  with  a  blight 
accompanied  with  an  immenfe  number  of  caterpillars  and  other 
infetls,  that  even  in  a  fine  year  we  could  not  gather  eight 
bafi-cets  from  the  whole  row)  became  fo  fruitful  alter  the  hedge 
and  paling  were  removed,  that  we  gathered  Icrty-two  pounds 
a-day  lor  fix  fucceffive  weeks,  behde  what  the  birds,  wafps, 
and  flies  deftroycd. 

This  efliinate  is  v.'ithin  the  bounds  of  trufh  ;  and  I  men- 
tion the  fact  to  ffimulate  Market-Gardeners  and  Farmers,  who 
have  large  orchards  and  gardens,  to  exert  t'-.emfclves  in  try- 
ing every  method,  however  unimportant  it  may  at  Sril  appear, 
to  improve  and  render  them  more  fruitful. 

The  Duke  and  Heart  Cherries  from  ihefc  trees  were  as 
fine  as  any  that  were  produced  from  wall-trees  ;  and  as  they  are 
much  more  produtlive,  1  have  been  induced  to  take  up  many 
of  the  old  renovated  trees  from  the  Wf.'lis,  and  plant  them  out 
for  dwarf  ftandards,  fupplying  their  places  with  pears,  pi  urns, 
peaches,  &c. 

In  all  old  gardens  and  orchards  throughout  the  kingdom, 
and  particularly  in  Kent,  whence  the  London  Markets  are 
chiefly  fupplied  with  apples  and  cherries,  the  greater  part  ot 
the  old  trees  will  hardly  bear  fruit  fufncient  to  pay  the  expence 
of  gathering  it;  but  if  the  above  method  of  pruning,  &c.  were 
prattifed,  the  owner  would  foon  tind  his  account  in  it,  and 
be  amply  repaid  lor  his  trouble  :  The  fruit  will  be  much  finer, 


48   TREATISE  ON  THE  CULTURE  AND 

and  would  have  five  times  the  quantity  that  the  trees  produce 
in  their  prefent  condition  ;  the  trees  would  be  more  fightly, 
and  always  keep  in  a  flourifhing  and  bearing  ftate.* 

When  old  Standard  Cherry-trees  become  decayed  and 
hollow,  1  would  recommend  heading  them  down,  as  direfted 
for  wall  trees  and  dwarts.  Scoop  out  all  the  rotten,  loofe,  and 
decayed  parts  ot  the  trunk,  till  you  come  to  the  folid  wood, 
leaving  the  furlace  Imooth  ;  then  ufe  the  compofition  as  here- 
»her  direfted, 

*  I  do  conjure  the  American  planter  to  pay  attention  to  the  fadls  and 
jreafons  here  advanced.  He  may  reft  aflured,  that,  if  he  follows  the  direc- 
tions here  laid  down,  he  will  open  to  himfelf  a  new  fource  of  pleafure  and  of 
profit.  The  increaled  qu.itiriiy  of  the  fruit  is  not  fo  material,  in  cherries,  as 
the  increafe  in  the  Jixe  and  in  tlie  richnefs  of  the  Jiavtur,  In  this  refpeft 
the  method  of  pruning  here  laid  down,  is  invaluable. 


MANAGEMENT  OF  FRUIT  TREES,  &c.      49 


CHAPTER    VI. 


OF  APPLES. 


Different  Sorts  of  Apples  defcribed. — Of  Heading  Apple  Trees. 
— OfEjpaliers  and  Divarjs. — Grafting  Old  Apple  Trees;  and 
of  the  Advantage  oj  ujing  the  Compofition  in  that  Operation* 

i_<iNNiEUS  has  joined  the  Pear,  the  Apple,  and  the  Quince 
together,  making  them  ail  ot  the  fame  genus,  and  has  reduced 
all  the  varieties  ot  each  to  one  fpecies.  They  belong  to  the 
twelfth  cldfs,  Icofandria  Pentagynia. 

The  Species  are, 

1.  The  Wild  Apple  with  a  very  four  fruit,  commonly 
called  Crjb. 

2.  Wild  Crab  of  Virginia,  with  a  fweet  fcented  flower. 

3.  The  Dwari  Apple,  which  is  rather  a  fhrub  than  a 
tree  ;  commonly  called  Paradife  Apple. 

IfJiall  give  a  Lift  of  the  be  ft  Apples  that  have  been  introduced 
from  France. 

1.  The  Rambour  is  a  large  fruit,  of  a  fine  red  next  the 
fun,  and  ftriped  with  a  yellowilh  green.  It  ripens  about  the 
middle  of  September. 

2.  The  Corpendu,  or  Hanging  Body.  This  is  a  very 
large  apple,  and  has  a  red  caft  on  the  lide  towards  the  fun,  but 
is  pale  on  the  other.  It  takes  its  name  from  always  hanging 
downwards  ;  and  ripens  in  September. 

3.  The  White,  or  French  Rennet,  is  a  large  fruit,  of  a 
yellowifh  green  colour,  with  feme  gley  fpots.  It  has  a  fugary 
juice,  and  is  good  either  tor  eating  or  baking. 

4.  The  Rennette-Giife  is  a  middle  fized  fruit,  of  a  grey 
colour  next  the  fun  :  It  is  a  very  good  juicy  apple,  of  a  quick 
flavour,  and  ripens  about  the  latter  end  of  0'':tober. 

5.  Pomroe  d'Api  is  much  valued  for  its  col<>ur,  being  of 
a  bright  red.     The  tree  is  a  good  bearer,  and  the  Iruit  is  not 

G 


^,0        TREATISE  ON  THE  CULTURE  AND 

fiibjeft  to  be  iliaken  by  liij^b  winds.  Tbis  fruit  fliould  be  fuf- 
ieied  to  bang  on  the  tree  till  0<^lober  or  November,  iF  the  frofl 
f'b  not  fet  in.  It  comes  into  eating  in  February  and  March, 
and  keeps  long  ;  but  io  mo.e  admired  ior  its  beauty  than  its 
lliyour. 

6.  Le  Cdlville  d'An'omne,  the  Autumn  Calville.  Tliis 
is  a  large  fruit,  of  an  oblong  figure,  and  of  a  fine  red  colour 
towards  the  fun.  The  juice  is  vinous,  and  much  efteemed  by 
the  French. 

7.  Fenouillat,  ou  Pomme  d'Anis,  the  Fennel  or  Anife 
Apple,  is  a  middle  {':^ed  fruit,  of  a  grey  colour  ;  the  pulp  is 
tender,  and  has  a  fpicy  talle  like  anife-feed.  It  ripens  in  Sep- 
tember, 0£lober,  &c. 

8.  Pomme  Violette,  the  Violet  Apple,  is  a  pretty  large 
Iruit,  of  a  pale  green,  driped  with  a  deep  red  towards  the  fun. 
It  has  a  fugary  juice,  and  a  flavour  of  violets,  from  which  it 
takes  its  name.  It  ripens  in  06lober,  and  continues  in  eating 
till  February. 

The  forts  above  men^oned  are  what  have  been  introduced 
from  France  ;  but  there  are  not  above  two  or  three  of  them 
that  are  much  efleemed  iti  England,  viz.  the  French  Rennet, 
the  Rennette-Grife,  and  the  Violet  Apple;  the  others  are 
mentioned  for  the  convenience  of  thofe  who  wifh  to  have  a 
great  variety.  \ 

IJhall  now  give  a  Lijl  of  thofe  Sorts  of  Apples  which  are  m^ft 
ejiecined  in  England. 

9.  The  Juneting,  or  Jenneting,  is  a  fmallyellowifh  apple, 
red  on  one  fide.  It  is  a  pretty  fruit  tor  early  variety,  andrin- 
ens  about  the  latter  end  of  June  and  beginning  of  July. 

10.  The  Codlin  is  generally  the  firft  apple  that  is  brought 
to  market.  This  fruit  is  fo  well  known,  that  it  needs  no  de- 
fcription.  It  is  in  eating  from  July  to  December,  and  is  good 
either  for  baking  or  boiling. 

1 1.  The  Margaret  Apple  is  a  fine  and  beautiful  fruit,  yel- 
low Itriped  with  red,  of  a  delicate  tafle,  fweet  fcent,  and  is 
generally  eaten  off  the  tiee.     It  is  ripe  in  Augulf. 

12.  The  Summer  Pearraain  is  itriped  with  red  next  the 
fun  ;  the  flefii  is  foft,  but  foon  turns  mealy  ;  fo  that  it  is  not 
much  efteemed.     It  ripens  in  Auguft  and  September. 

13.  The  Kentifii  Fill-Baiket  is  a  fpecies  of  Codlin,  of  a 
Jarge  (ize,  and  is  generally  ufed  for  bak-ing.  It  is  in  eating 
iroin  Auguil  to  Oftober. 


M/^NAGEMENT  OF  FHUIT  TREES,  S:c.      51 

14.  TlieTranfparcnt  Apple  was  introduced  from  St.  Pe- 
t^rfbnrgU  ;  but  is  moie  curious  than  uJelul  ;  a  tree  or  two, 
tb.eretore,  will  bQ  furticient  tor  a  garden.  It  lipcns  in  Sep- 
tember and  Odober. 

1,3.  Loan's  Pe.irmain  is  a  be::utifp.l  fruit  ;  the  fide  next  the 
fun  is  of  ^  fine  red,  and  the  other  fide  {Iriped  with  the  fame 
colour  :  the  flelh  has  a  vinous  tafle,  but  fcon  grows  mealy, 
which  leiTens  its  value.     It  ripens  in  September  and  October. 

16.  The  Quince  Apple  is  fehioni  larger  than  the  Golden 
Pippin,  and  the  fide  next  the  fun  is  of  a  ruffet  colour.  This 
is  an  excellent  apple  for  about  three  weeks  or  a  month,  and 
ripens  in  September. 

17.  The  Nonfuch  is  a  good  bearer,  and  very  fit  either  for 
the  table  or  kitchen  ;  the  cooks  however  complain  that  it 
makes  but  a  very  fmall  proportion  of  fauce.  It  is  ripe  in  Sep- 
tember and  O6i:ober. 

18.  The  Golden  Rennet  is  too  well  known  to  need  any 
defcription  ;  it  ripens  about  A4ichaelmas,  and  will  continue 
good  a  month. 

19.  The  Aromatic  Pippin  is  a  very  good  apple,  of  a 
bright  ruffet  next  the  fun  ;  and  the  flelh  has  a  fine  aromatic 
flavour.     It  ripens  in  Oftober. 

20.  The  Hertfordihire  Pearmain,  or  Winter  Pearmain, 
is  of  a  fine  red  next  the  fun,  and  ilriped  with  red  on  the  ot'her 
fide  ;  the  flefl)  is  juicy  and  ilews  well.  It  is  fit  for  ufe  in  No- 
vember and  December. 

21.  The  Kentifh  Pippin  is  a  handfome  fruit,  of  a  pale 
green  colour,  and  the  flelh  lull  of  a  quick  acid  juice.  This 
is  a  good  kitchen  fruit;  it  ripens  in  November  and  will  keep 
till  February, 

22.  The  Holland  Pippin.  This  fruit  is  larger  than  the 
former,  the  colour  darker,  and  the  flefh  juicy.  It  ripens  in 
06fober,  and  will  keep  long,  and  is  a  good  kitchen  apple. 

23.  The  Mcnflrous  Rennet  is  a  very  large  apple,  turning 
red  towards  tire  fun,  and  of  a  dark  green  on  the  other  fide.  It 
is  generally  preferved  on  account  oi  its  magnitude,  as  the  flefli 
is  apt  to  be  mealy.     It  ripens  in  Oclober. 

24.  The  Embroidered  Apple  is  pretty  l3rge,  and  the 
Ilripes  of  red  very  broad,  from  which  circumfUnce  it  takes 
its  name.  It  is  commonly  ufed  as  a  kitchen  apple,  and  is  ripe 
in  Otlober. 

25.  The  Royal  Rudet,  or  Leather  Coat  Riifiet,  is  a  larg;^ 
fruit,  and  one  of  the  belt  kitchen  apples  that  we  have.  It  ;=; 
alfo  a  pleafant  eating  apple,  and  a  great  bearer  ;  and  is  in  ulo 
from  O6lober  to  April. 


52   TREATISE  ON  THE  CULTURE  AND 

26.  Wheeler's  Ruffet  is  of  a  middling  fize,  the  flefh  firm 
and  of  a  quick  acid  flavour  ;  it  is  an  excellent  kitchen  fruit, 
and  will  keep  long.     It  ripens  in  Oftober. 

27.  pile's  Ruffet  is  a  very  firm  iruit,  of  a  (harp  acid  fla- 
vour, but  is  much  efieemed  tor  baking.  It  ripens  in  Ofctober, 
and  wi,l  keep  till  April. 

28.  The  Nonpareil  is  a  fruit  defervedly  valued  for  the 
biifknefs  of  its  tafle.  It  is  feldom  ripe  before  Chriftmas,  and 
if  well  preferved,  will  keep  till  May.  This  is  juftly  efteemed 
one  of  the  heft  apples  that  have  been  yet  known. 

29.  The  Golden  Pippin  is  well  known  ;  and  the  French 
own  it  to  be  of  Englifh  origin.  It  is  almofl  peculiar  to  Eng- 
land ;  for  there  are  few  countries  abroad  where  it  fucceeds 
well.  It  is  yellow  as  gold  ;  the  juice  is  very  fweet ;  the  fkin 
(cfpecially  where  expofed  to  the  fun)  is  often  freckled  with 
dark  yellow  fpots.  It  is  certainly  the  moft  ancient  as  well  as 
the  moft  excellent  apple  that  we  have.  It  ripens  in  O6iober, 
and  will  keep  through  the  winter.  There  are  feveral  varieties 
of  this  fruit; 

30.  The  Pomroy,  or  King's  Apple,  ripens  nearly  as  fooa 
as  the  Juneting  ;  and  though  not  fo  beautifully  coloured,  is 
larger  and  much  better  tafled. 

31.  The  Red  and  White  Calville  are  good  apples,  of  a 
vinous  tafte.  Some  have  a  red,  and  fome  a  white  pulp  ;  and 
the  white  is  reckoned  of  a  moft  delicious  tafte.  They  are  in 
eating  in  September  and  Oftober. 

32.  The  Kirton,  or  Cracked  Pippin,  is  a  good  apple  for 
the  table.     It  ripens  in  September  and  06fober. 

33.  The  Ribfton  Pippin*  is  a  fine  apple  from  Ribfton- 
Hall,  near  Knarefborougb,  in  Yorkfl-.ire.  It  is  a  little  ftreak- 
ed  with  red  towards  the  fun,  and  yellow  on  the  other  fide.  It 
is  one  of  the  beft  apples  for  eating  and  baking,  and  continues 
in  ufe  from  the  end  of  O^lober  till  April.  It  bears  very  well 
as  a  dwarf,  and  no  garden  fhould  be  without  it. 

34.  The  Margin  is  an  excellent  apple,  and  continues  in 
•ufe  from  November  till  the  latter  end  of  March.  It  is  otten 
fold  in  the  London  markets  for  a  Nonpareil. 

35.  Kit  k's  Scarlet  Admirable,  a  good  apple  for  baking, 
and  of  a  beautiful  fcarlet  colour,  is  in  eating  about  the  month 
of  January. 

36.  The  French  Crab  is  good  for  baking  ;  and  when  it  is 
a  favourable  ieafon,  will  make  a  pretty  good  fliow  at  the  table. 

♦  Th«  fiift  tree  of  this  foil  was  fcucd  growing  in  Sir  Harry  Goodiick's 
Park. 


■     MANAGEMENT  OF  FRUIT  TREES,  &c.      53 

It  keeps  the  longed  of  any  apple  that  we  know,  being  in  eat» 
ing  from  April  to  Chi  id  mas 

37.  The  Pomme  Grec,*  a  fine  apple  from  Canada,  is  of 
a  flattilh  form,  and  rullet  colour,  {freaked  btautifnlly  wjiu  red. 
It  ripens  late  and  keeps  till  March. 

38.  Svkehoufc  Ruflet,  a  fine  eating  apple,  from  S)  ke- 
houfe,  in  Yorkfhire. 

39.  The  Godolphin  Apple  is  a  very  handfome  Urge  fine 
fruit,  {freaked  with  red  on  the  fide  next  the  fun,  and  ot  a  yel- 
lowifh  colour  on  the  other  fide.  It  is  in  eating  from  the  latter 
end  of  September  to  December.  I  found  this  apple  growing 
in  the  garden  of  the  late  Lord  Godolphin,  in  St.  Jrimcs'  Park  ; 
and  have  given  it  the  name  of  the  Godolphin  Apple,  as  1  have 
not  been  able  to  find  it  in  any  catalogue. 

^o.  Pearfon's  Pippin  is  a  nice  apple,  about  the  fizc  of  a 
large  Golden  Pippin,  of  a  yellowifli  colour,  and  the  form  a 
little  flat.  In  Devonfhire  they  put  thele  pippins  into  the  uvea 
jufl  after  the  bread  is  drawn,  laying  a  weight  over  them  to  flat- 
ten them,  in  the  fame  manner  as  they  do  the  Beefin  in  Norlolk, 
and  bring  them  to  table  as  a  fweetmeat.  I  brought  fome  cut- 
tings of  this  tree  from  Nutwell,  near  Exeter,  which  I  grafted 
on  fome  trees  in  Kenfington  Gardens. 

41.  The  New-Town  Pippin  is  a  fine  apple  in  a  good  fca- 
fon  ;  but  feldom  ripens  with  us.  It  is  held  m  great  efteem  in 
America. 

42.  Fearn's  Pippin  is  of  the  fhape  and  fize  of  a  Nonpa- 
reil. It  is  of  a  beautiful  fcarlet  colour  next  the  fun,  and  ot  a 
golden  yellow  on  the  other  fide.  It  makes  a  fine  {how  at  ta- 
ble, and  will  keep  till  the  latter  end  of  February. 

43.  Hay's  Fine  Large  Baking  Apple. 

44  Queen's  Apple  is  a  beautiful  fruit,  red  towards  the 
fun,  and  ot  a  fine  yellow  on  the  other  fide.  This  is  a  very 
fine  apple  ;  in  my  opinion,  next  in  perfethon  to  the  Golden 
Pippin,  and  about  the  fame  fize.  It  is  in  eating  from  Novem- 
ber to  the  end  of  March. 

The  above  are  the  beft  apples  that  have  come  to  my  knowl- 
edge ;  but,  for  the  convenience  ot  thofe  who  are  tond  of  great 
variety,  1  lliall  add  a  few,  with  their  charafcters,  from  the  cat- 
alogue of  Meffrs.  Andeifon,  Leflie  and  Co.  Nurfcrymen  at 
Edinburgh  ;  and  alfo  a  lilf  collected  from  the  catalogues  of 

*  The  Pomme  Grec  was  introduced  into  this  country  by  Mr.  AlcxanJar 
Barclay,  of  Bromptoa,  well  known  lor  his  ingenuity  in  ble^th'.ng  ot  wax. 
He  IS  a  great  lover  of  horticulture,  and  has  railed  Teveral  ucw  Joru  of  gooU* 
berries  from  feed. 


54        TREATISE  ON  THE  CULTURE  AND 

ihe  rnoft  eminent  Nurferymen  in  the  neighbourhood  of  Lon- 
don, and  other  parts  ot  England. 

Van  Pippin,  firit  ripe,  little  flavour,  or  Dutch  origin. 

Orzelon  Pippin,  a  (mall  early  yellow  apple. 

Gogar,  or  Stone  Pippin,  good,  and  will  keep  till  May. 

Whitemore  Pippin. 

Faradife  Pippin,  a  beautiful  long  apple,  but  foon  grows 
mealy. 

Thorle  Pippin,  a  pretty  flat  early  apple  oF  great  beauty. 

Orange  Pippin. 

Dalmahoy  Pippin. 

Hamilton  Pippin,  good. 

Bridgewater  Pippin,  for  kitchen  ufe. 

Carberry  Pippin,  very  good. 

Lifijon  Pippin. 

Commin"ary  Pippin. 

Grafton  Pippin,  an  Irifli  defart  apple,  and  much  recom- 
mended. 

Lufnefs  Pippin. 

Balgown  Pippin,  is  a  true  Golden  Pippin  ;  but  by  foil 
and  culture  rendered  larger. 

Scarlet  Rennet,  beautiful,  but  does  not  keep  long. 

Striped  Nonpareil,  a  new  Iruit,  the  wood  of  which  is 
firiped. 

Dutch  Pearmaln. 

Royal  Pearmain,  a  beautiful  large  apple. 

German  Pearmain. 

White  Pearmain. 

Summer  Leadington.  The  Leadingfons  are  all  of  Scotch 
produftion,  and  excellent  baking  apples  ;  but  are  foon  apt 
to  fpoil,  except  the  Grey. 

Large  Stoup  Leadington. 

Scarlet  Leadington. 

White  Leadington, 

Grey  Leadington.  This  is  among  the  bell  of  our  Scotch 
Apples,  and  keeps  well,  but  of  little  beauty. 

Royal  Codlin,  a  large  fine  iruit. 

Carlifle  Codlin,  much  elteetned  in  the  North  of  England 
for  baking. 

Summer  Queening. 

Winter  Queening. 

Summer  feuchet  Egg,  a  fmail  early  Clydefdale  Apple, 
oi  a  rerldifh  yellow  colour. 

Wmter  Teuchet  Egg. 

Sweener's  July-Flower,  good. 


MANAGEMENT  OF  FRUIT  TREES,  &c.      55 

Epbrow,  or  Lady  Apple,  a  very  (rood  keeping  apple. 

Role  Apple,  or  dealer  Api,  a  ticnch  Apple,  ol  fweet 
t-afle  and  great  beauty. 

Wine  Apple,  one  of  the  bcfl  Scotch  Autumn  Apples, 

Golden  Monday,  or  Pear  Rullct,  good  and  beautilul, 

Yofkiliirc  Green,  ior  baking. 

Strawberry,  very  good. 

Suuimer  Marygoid. 

Fulwood,  keeps  long,  fit  only  for  baking. 

Lady  Wemyfs. 

Puifemuuih,  well  flavoured,  but  dry  ;  a  fine  orchard 
apple. 

Naked  Apple,  very  good  and  keeps  long  ;  a  Clydeidale 
Apple. 

Red  Ruby,  an  orchard  apple. 

Jerufalem  Apple,  is  red  all  over,  and  has  a  firm  pulp, 
but  little  tafte. 

Queen  of  England. 

Datchefs  of  Haaiilton. 

Salmon  i\pple,  bright  red  and  yellow  colour,  briiic 
juice,  and  keeps  many  months. 

Whidleberry,  very  good. 

Harvey  Apple,  from  Cambridgefhire. 

White  Apple  of  Hawihornden,  an  orchard  apple, 

Carfe  ot  Gowrie,  do. 

Long  Apple  of  Ganon,  '      do. 

Winter  Eli,  do. 

Summer  E!i,  do. 

Pigeon  Apple,  or  Pigionette,  a  French  defart  apple. 

Tower  oi  Glanimis,  an  orchard  apple. 

White  Apple  of  MoncriefF,  do. 

Patridge  Apple,  a  good  (ort  for  kitchen  ufe. 

Thojt  in  the  following  Lijl  marked  thus,^  arc  mojl  ejleemtd for 
eating  raw  ;  lhofc,\  for  baking  or  boiling  ;  and  thcfc,\  for 
making  of  Cyder.  The  Words  in  Itulick  are  names  by  zchiik 
the  preceding  Fruit  is  frequently  known. 

*Ackl3m's  RufTet,  iBeaunn, 

Aged  Pippin,  Lmcolnjhire  lleaufin. 

Aromatic  Broading,  Y01  kjlare  Bcaufia, 

Summer  Broadivg,  Norjolh  Beaajin, 

Autumn  Pe-irmain,        ,  l^cdutv  of  Kent, 

+  Barcel()n.i  Peaimain,  Belle  Gridelin, 

-fBaxter's  Pe«rmain,  iScll  Pool, 


55        TREATISE  ON  THE  CULTURE  AND 


ton  Pippin, 


Black  Pippin, 

:|:Biack  Moore, 

Bontradue, 

Braddock's  Seek  no  furlher, 

+Cat's  Head, 

*Cawood  Timely, 

*Chardln's  Sans-pareil, 

Chei'er  PeariTsain, 

:|:Ci)ckajee  or  Coccagee, 

tCoftard, 

Cott 

Covadles, 

Darling  Pippin, 

Derbyfhire  Crab, 

Devc)afi.iire  ''uckland. 

Double- blofibm  Scarlet  Crab, 

Dowfen's, 

Dutch  Paradife, 

*£aily  Nonpareil, 

^Everlafling  Hanger, 

■{"Eyer's  Greening, 

^Fox  Whelps; 

Erank  Rambour, 

Frazer's, 

French  Pippin, 

French  Paradife, 

:j:GenneiMoy!e, 

Golden  Doucet, 

Golden  Mundi, 

Golden  Noble, 

Golien  Luftre, 

*Golden  Pearmain, 

Golden  Ruffet, 

Grey  Noble, 

Grav's  Pippin, 

tGrecn  Blundrel, 

tGreen  Pearmain, 

Hall  Door, 

Havers'  Monfter, 

+  Heri[ord{hire  Under-leaf , 

Hollow-crowned  Pippin, 

*Hubbard's  Pearmain, 

Rnjftt  Pearmain^ 

H'uj'hes'  New  Golden  Pippin, 

tjohn, 


Deux  Ann, 

July-Flower, 

June  Keeping, 

Kipling's  Pippin, 

King  of  the  Pippins, 

Kuke's  Incomparable, 

+Kitchen  Rennet, 

Lady's  Finger, 

+Lanca{hire  Houfewife, 

Large  Yellow  Pippin, 

*Large  Golden  Pippin, 

Baker's  Golden  Pippin, 

Large  Apple  Wiiliamfonj 

Lawman's,  * 

Lemon  Pippin, 

tLincolnlhire  Rennet, 

London  Pippin, 

Five  Crowned  Pippin, 

Lord  Iflay's  Pippin, 

Mansfield  Tart, 

tMlnehall, 

Neal's  Summer  Kentifli, 

New- York  Pippin, 

New-England  Pippin, 

Norfolk  Paradife, 

Norfolk  Storing, 

Nutmeg, 

Old  Pearmain, 

Orgeline,  or  Orjeline, 

Oxford  Oak  Peg, 

Oaken  Pin, 

*Oxhead  Pearmain, 

Earl  of  Yarmouth'' s  Pearmain^ 

Pie  Pie, 

Pine-Apple  Ruffet, 

Pipy  Ruffet, 

*Pomphilia, 

Queen's, 

Queen's  Pearmain, 

Red-flefiied  Beaufin, 

Red  Streak, 

Red  Vacaii, 

Ronald's  Queen  Charlotte, 

iRobine, 

:i'Royfl  Wilding, 


MANAGEMENT  OF  FRUIT  TREES,  &c.      ^-j 


Tankard  Apple, 
Ten  Shillincrs, 
Tom  Two  Years  Old, 
tTranfparent  Codlin, 
Virj;in, 

*Whitc  Pippin, 
White  Sour, 
Welch  Lemon  Pippin, 
Why  kins'  Pippin, 
Wine  Sop, 
+Winter  Redftreak, 
tWinter  Colman, 
tWinter  Broading, 
Winter  Majetin, 
:|:  Woodcock's, 
Yellow  Buckland. 


Scarlet  Pearmain, 

Sheppard's  Rufl'et, 

Siberian  Crab, 

Sir  Charles  Wagers, 

Skerm's  Kernel, 

Spencer's  Pippin, 

Spice  Apple, 

Spit, 

Stout  Buckland, 

fStriped  Beaufin, 

Stubbard, 

+Styre, 

+Summer  Redftreak, 

Summer  Pippin, 

Summer  RufFet, 

tSummer  Colman, 

Summer  Majetin, 

N.  B.  The  Siberian  Crab  and  the  Double  Bloflbm  Crab 
are  good  ior  preferving. 

Sorts  of  Apples  proper  for  afmall  Garden. 

The  Juneting,  Golden  Pippins,  Nonefuch,  Ribftone 
Pippin,  Nonpareils,  Queen's  Apple,  Sykehoufe,  Golden  Ren- 
net, Aromatic  Pippin,  Grey  Leadington,  Scariet  Pearmain, 
Lemon  Pippin,  Pomme  Gree,  and  French  Crab,  different  forts 
of  Ruffetins  and  Codlins,  for  baking. 

1  have  taken  all  the  pains  that  1  could  toafcertain  the  real 
names  of  the  beft  apples ;  but  the  varieties  are  almoft  infi- 
nite :  It  is,  therefore,  hoped,  that  it  the  fame  apple  Ihould, 
in  fome  tew  inftances,  tie  found  under  different  names,  it 
being  almolt  impoffible,  amid  fuch  a  variety,  to  avoid  a  mif- 
take  of  that  kind,  the  candid  reader  will  have  the  goodnefs 
to  view  it  with  indulgence. 

On  the  Choofing,  Planting,  Pruning,  and  Training  of 
Apple-Trees. 

In  choofing  Apple-trees  from  the  Nurfery,  it  may  be 
fufficient  to  obferve,  that  they,  as  well  as  Apricot  and  Peach- 
trees,  fhould  have  Itrong,  ftraight,  and  clean  Items. 

H 


^8   TREATISE  ON  THE  CULTURE  AND 

Sufficient  inftru6lions  have  already  been  given  for  pre- 
paring the  borders*  and  planting  the  trees  ;  which  will  alfo 
be  applicable  here.  The  lame  cliie£iions  for  heading  muft 
be  obferved,  according  to  the  feafon  and  time  of  the  buds 
breaking  forth,  leaving  the  number  according  to  the  llrength 
of  each  tree  ;  cutting  as  clofe  as  pofhble  to  the  top  bud,  that 
the  leading  fhoot  may  the  more  eahly  cover  the  wound ;  and 
conftantly  obferving  to  rub  off  all  the  buds  that  come  up  by 
the  fide  of  the  leading  fhoot,  which  would  otherwife  rob  it  ot 
its  nourifliment  and  llrength,  and  fo  prevent  it  from  making 
a  fine  leader.  '[See  Plate  6.  Fig.  i.]  Remember  to  cut  it 
annually  to  the  length  of  from  nine  to  eighteen  inches,  ac- 
cording to  its  f^rength,  till  the  tree  is  got  to  that  height  to 
which  you  would  have  it  run,  and  according  to  the  extent 
of  the  ground  ;  which  height  may  be  from  eight  to  twelve 
feet.  By  thefe  means  the  trees  will  throw  out  horizontal 
branches  on  every  fide,  and  foon  form  handfome  heads  for 
Dwarfs. 

I  would  advife  not  to  fuffer  the  Dwarf-trees  to  run  high- 
er than  twelve  feet ;  otherwife  they  will  become  naked  at  bot- 
tom, the  Iruit  will  be  liable  to  be  blown  down,  and  the  tops 
broken  by  high  winds. 

In  heading  old  decayed  apple-trees,  for  the  fake  ol 
fymmetry,  it  will  be  neceffary  to  cut  at  the  forked  branches 
as  near  as  can  be  to  the  upper  fide  ot  the  fork,  cutting  them 
in  a  floping  manner  to  carry  off  the  wet,  at  the  fame  time 
rounding  the  edges.  You  may  begin  at  the  lower  branches, 
cutting  juft  above  the  lower  fork  ;  and,  proceeding  upwards, 
cut  the  refl  of  the  branches  from  one  to  fix  joints,  or  forks, 
according  to  their  ftrengih,  till  you  have  finifhed  cutting-in 
the  whole  head.  If  any  of  thefe  branches  fhould  have  the 
canker,  all  the  intefted  part  muft  be  cut  out.  When  the 
tree  is  all  prepared,  apply  the  compofition  immediately,  be- 
ginning at  the  top  of  the  tree,  and  finifhing  with  the  pow- 
der of  wood-athes  and  burnt  bone;!,  as  you  defcend  ;  which 
will  prevent  it  from  being  rubbed  off  during  the  operation  ; 
and  the  compofition  will  prevent  the  fun  and  air  from  injur- 
ing the  naked  inner  bark.  A  tree  thus  prepared,  will,  in  the 
courfe  of  three  our  tour  years,  produce  more  and  finer  fruit 

*  He  is  here  fpeaking  of  the  grounds  for  Dwarf-Apples,  ia  gardens; 
but,  nearly  the  fame  rules  will  apply  toothers.  He  treats  of  orchards  here- 
after,  though  he  may  not,  perhaps,  repeat  all  the  direftions,  which  are  com- 
mon to  all  apple.trees,  ia  all  forms  and  fuuadons. 


MANAGEMENT  Of  l-RUIT  TREES.  &c.      59 

than  a  maiden-tree  that  has  been  plantc.l  upwards  ol  twenty 
years.* 

It  is  hoped  that  the  above  dire^ions,  if  properly  attended 
to,  will  be  fufficient  to  enable  any  one  to  bring  old  decayed 
trees  into  a  healthy  bearing  (late. 

In  large  orchaids  and  gardens,  it  may  be  necefTary,  at 
firft,  to  head  down  only  every  other  tree  ;  cutting  fofne  of  the 
branches  of  the  rell,  which  are  in  a  decayed  and  cankcry  ftate 
and  will  bear  no  fruit.  This  will  be  preparing  them  to  throw 
out  new  wood,  and  furnifh  the  tree  much  fooner  with  bearing 
branches.  In  fuch  a  (eafon  as  the  prelent  (1800,)  when  there 
is  a  blight  and  general  iaikireof  crop  throughout  the  kingdom, 
the  operation  may  be  perlormed  in  fummer,  in  the  months  of 
May,  June,  and  Julv,  (May  for  America)  and  even  fo  late  as 
Augult,  which  would  fave  a  feafon.  I  would,  however,  re- 
commend the  performing  the  operation  as  early  as  poflible  ; 
for  by  fo  doing  the  wood  will  be  the  ilronger. 

When  the  trees  are  become  hollow,  the  like  method  fhould 
be  followed  as  is  dije£led  for  plums ;  but  by  no  means  cut 
them  down  unlefs  the  tops  are  quite  decayed  ;  obferving  to 
cut  the  loofe  rotten  wood  clean  out  of  the  hollow  and  other 
decayed  parts,  applying  the  compofition.  At  the  fame  time 
remember  to  open  the  ground,  and  cut  out  all  the  rotten  parts 
that  may  be  found  in  tlie  lower  part  of  the  Item,  together  witfi 
all  the  decayed  roots,  which,  if  this  be  not  done,  will  infalli- 
bly injure  the  frelh  wood  and  bark,  and  prevent  a  cure  from 
being  efFefted. 

I  would  recommend  heading  down  ail  apple-trees  that  are 
much  cankered  and  have  ill-fhaped  heads ;  for  by  fo  doing 
much  labour  will  be  laved,  and  the  trees  will  amply  pay  ths 
proprietor. 

Never  fhorten  the  young  branches,  except  they  are  very 
thin,  when  it  will  be  necefTary  to  do  fo  to  fill  the  trees  with 
young  wood  ;  nor  prune  any  of  the  young  fhoots  the  fecond 
year  (1  mean  the  year  after  they  are  cut,]  as  many  of  the  eyes, 
almoll  to  the  end  o'  the  Ihoot,  will,  it  it  be  ftrong,  become 
fruit-buds  next  year  ;  and  fo  on  every  year. 

In  the  month  of  May  in  the  firfl  year  after  the  trees  have 
been  fo  cut,  it  will  be  neceffary  to  go  over  them,  and  rub  oB, 

*  Upon  reading  this  paragraph,  how  many  American  orchards  prefent 
themfelves  to  my  view  !  How  many  orchards  have  I  feen,  without  a  angle  ap- 
ple, while,  with  the  help  of  this  operation,  would  fooD  be  loaded  ^ith  fruit  ! 
How  foon  are  trees  in  that  country  regarded  as  worn  out,  and  are,  as  fuch, 
cut  down,  which  trees  by  the  aid  of  this  fyftsm  would  laft  for  twenty  or  forty 
yean  longer,  and  would  be  infinitely  preferible  to  a  youn^  orchard,  bsfiJej 
the  advantsge  which  would  be  lier;  vcj  fiom  pi-cvcutin;  th;  loh  of  time, 


6o        TREATISE  OiM  THE  CULTURE  AND 

with  your  fiager  and  thumb,  all  the  fuperfluous  young  (hoots  ; 
leaving  trom  three  to  fix  eyes  on  each  flioot,  according  to  the 
fize  and  ftrength  ot  the  branch  cut.  Thefe  fiioots  will  bear 
from  three  to  tour  years  ;  by  which  time  they  will  be  pretty- 
much  exhaufted  by  the  great  quantity  o{  fruit  produced  from 
them  ;  they  fliould  then  be  cut  down  to  two  eyes  to  produce 
new  wood. 

I  always  leave  three  dififerent  years'  branches  on  the  tree, 
•when  the  firft  (hoot  d,  is  cut  off  at  e.  [_Sce  Plate  6.  Fig.  2.] 
You  will  obferve  the  next  (booty,  to  be  full  ot  fruit-buds,  if 
it  has  not  been  (liortened  ;  when  it  begins  to  grow  weak,  cut 
it  off  at  ^,  The  next  cutting  rauft  be  at  i,  when  the  branch  h 
is  tired  ot  bearing.  Proceed  thus  all  over  the  tree  with  care 
gnd  attention,  and  you  will  foon  perceive  the  advantages  ot  this 
method  of  pruning  above  the  common  mode  ;  for  by  it  you 
will  be  able  to  keep  your  trees  in  a  conilant  (late  ot  bearing, 
which  if  left  to  nature,  would  only  produce  a  crop  ot  fruit 
once  in  two  or  tree  years.*  Always  remember,  when  the 
fhoot  that  has  done  bearing  is  cut  off,  to  apply  the  compofi- 
tion  immediately,  and  to  rub  off  the  (hoots  where  they  are  too 
numerous. 

The  beft  time  to  prune  apple-trees  is  in  the  month  ot 
April,  or  in  May,  after  the  peaches,  ne6larines,  and  cherries 
are  pruned. t 

The  fmall  fiioots  that  crcfs  each  other  fiiould  be  cut  off, 
leaving  the  flrongeft  to  fill  up  the  tree,  and  make  a  fine  hand- 
fome  head.  The  fuckers  that  fpsing  from  the  root  (liould  be 
carefully  grubbed  up,  and  the  fiue-ihoots  fiom  the  (leui  cut 
off;  for,  it  left  to  grow,  they  will  greatly  weaken  the  tree. 
The  knobs,  where  old  branches  have  been  cut  off,  (iiould  aifo 
be  pared  away,  leaving  the  I'^urfacc  ot  the  tree  as  fmooth  as 
poffible;  then  apply  the  compofition  ;  the  young  bark  will  foou 
begin  to  grow,  and  by  degrees  cover  the  old  wounds  with  a 

*  This  is  the  caufe  of  the  frequent  failure  in  crop^,  and  not  any  pesverfc- 
nefs  in  the  ftars,  as  the  old  women  imagine.  Mr.  t'orlyth's  trees  never  J.'.il. 
His  trees,  of  all  forts,  were  lull  of  fruit,  while  it  feemcd  in  other  gardens,  to 
be  a  matter  of  chance. 

+  Soon  after  this  pruning,  about  the  middle  cf  May  (fame  time  for  A- 
merica)  it  will  be  proper  to  look  over  liie  trees,  and  lo  j-ick  off  any  caterpil- 
lars that  irny  be  on  thcni. 

You  will  then  lee  what  (hoots  are  iiifcflcd  v/ith  tlie  cankti,  and  wliich 
Wiight  have  efcaped  year  notice  at  (he  time  of  priming  ;  and,  wherever  you 
obferve  ihe  leaft  appearance  of  inledtion,  wl^ich  may  l<e  known  by  the  viood 
appearing  of  a  browifli  colour,  the  fhoot  muft  be  cut  d^v.-a  tili  you  come  to 
the  found  white  wood. 


MANAGEMENT  OF  FRUIT  TREES,  S:c.      6i 

frefti  fmooth  furface,  and  thus  prevent  the  canker  (rom  gain- 
ing ground  on  the  tree.  1  have  feen  feme  old  wounds  ot 
coniiderable  {ize  healed  over  in  one  year. 

The  trees  which  1  pruned  and  dreiTcd,  as  above  directed, 
in  the  couiTe  of  the  fummer  1795,  are  ail  pertetlly  cuu-d,  the 
wounds  being  filled  up  with  lound  wood,  and  covered  over 
with  new  bark  :  I'hey  all  continue  in  a  healthy  ilate,  and  bear 
fine  handfome  iruit. 

1  have  advifed  feveral  Nurferymen  about  London,  partic- 
ularly McflVs.  Gray  and  W^ear,  at  Biompfon  Park  Nurfery, 
Kenfington  Gore,  and  the  late  Mr.  Malcolm,  ot  Stockvi^ei),  to 
head  down  their  apple-trees  alter  the  feafon  ot  drawing  ior  fale 
is  over. 

MelTrs.  Gray  and  Wear  iiave  headed  a  great  many  oi 
fuch  trees  as  were  formerly  thrown  to  the  taggot-pilc,  and 
have  been  amply  recompenfed  for  their  trouble.  Trees  thus 
headed  down,  provided  the  flems  be  ifrong,  will,  in  the  firlt 
and  fecond  year,  produce  as  much  fruit  as  will  refund  the  piir- 
chafe-money;  befides,  a  great  deal  of  time  will  be  favcd, 
which  would  be  loil  by  planting  vourigcr  trees. 

It  you  can  procure  trees  of  tlie  above  defcription  that 
have  been  headed  down  three  or  more  years,  they  will  be  ail 
covered  v.'ith  fruit-buds,  and,  if  carelully  taken  up  a:-.d  planted 
in  the  autumn,  it  the  feafon  proves  iavourable,  ybuWill  have 
a  tolerable  crop  of  fruit  the  firll  year.  Such  tices  nuWt  not 
be  headed  down  like  maiden-trees,  but  only  thinned  off  where 
the  branches  run  acrofs  and  rub  againll  one  ancther,  which 
fhould  never  be  fufFered. 

FroiTi  what  has  been  faid,  I  hope  that  gentlemen  and 
others  will  not  be  blind  to  their  own  intereil ;  but  that  they  will 
give  the  praftice  a  fair  trial,  which,  if  properly  executed,  will 
not  fail  to  turn  out  to  their  fatisfadion.  Independent  of  the 
great  advantage  to  be  derived  from  the  increafe  ot  crops,  in- 
itead  of  decayed,  mofs-grown  trees,  bearing  only  a  tew  fmall 
hard  and  kernelly  fruit,  they  will  have  the  pleafure  oi  feeing 
fine  healthy  clean  trees,  loaded  with  large  beautiful  and  well- 
flavoured  fruit ;  which,  to  thofe  who  have  a  taile  lor  garden- 
ing and  rural  affairs,  will  be  no  fmall  conlideration. 

The  borders  where  you  make  your  croffings  in  gardens, 
fliould  be  fix  or  eight  feet  broad  at  lea  If,  to  let  the  trees 
fpread  on  each  fide,  at  the  diflance  ot  twelve  feet  from  tree 
to  tree,  and  they  fliculd  be  v/ell  trenched,  two  ieet  and  a  halt 
deep  at  lealf.  if  there  fliould  be  gravel,  or  four  clay,  it  mull 
be  taken  out,  and  good  mould  put  in  its  place  ;  leaving  the 
ground  as  rough  as  potTible,  for  the  frofl  and  rain  to  mellov/ 


62   TREATISE  ON  THE  CULTURE  AND 

it.  When  you  level  the  ground,  it  fliould  be  done  after  rain ; 
you  may  then  fuw  feme  fmall  crops  in  the  borders,  fuch  as 
Lettuce  or  Spinage,  or  Cabbage  tor  tranfplanting  ;  but  let 
not  any  of  the  Braflica  tribe  coine  to  full  growth.  Leav- 
ing Cabbage  and  Broccoli  on  borders,  near  fruit  trees,  draws 
the  ground  very  much,  fills  the  borders  with  infe£ls,  and  alfo 
prevents  the  fun  and  air  from  penetrating  into  the  ground. 

When  the  fun  can  have  free  accefs  to  the  border,  it  adds 
much  to  the  flavour  of  the  fruit.  If  you  can  fpare  the  ground 
on  the  crofs- borders  in  winter,  it  will  be  of  great  fervice  to 
the  trees  to  ridge  it  up  as  loofe  as  you  can,  and  let  it  lie  in  that 
fiate  all  winter  to  mellow  and  fweeten. 

II  the  foil  be  ftrong,  I  would  recommend  planting  of 
apple-trees  that  are  grafted  on  Paradife  Stocks ;  but  if  the  foil 
be  light.  Free  Stocks  will  do  much  better. 

When  the  ground  is  a  flrong  clay  or  brick  earth,  mix  it 
with  old  lime-rubbifh  or  coal-afhes,  ftreet-dung  or  fand  ;  but 
what  I  ufe  for  the  borders  againft  the  walls,  and  which  1  pre- 
fer to  every  other  manure,  is  a  vegetable  mould  produced  from 
leaves  of  trees,  which  mav  be  obtained  in  the  following  manner : 

Colleft  annually  as  many  loads  of  leaves  as  you  con- 
veniently can,  which  make  up  into  hot-beds  for  late  melons 
and  cucumbers,  and  for  early  potatoes,  &c.  Firft  plant  the 
beds  with  early  potatoes ;  at  the  fame  time  fovv  radifli  and 
lettuce  feeds  mixed  together.  When  the  radifhes  are  pulled, 
thin  the  lettuces,  leaving  a  fufficient  quantity  for  a  crop  ;  by 
the  time  the  lettuces  are  fit  for  cutting,  the  potatoes  begin  to 
cover  the  bed.  After  the  lettuces  are  all  cut,  you  fliould  put 
fome  of  the  leaf-mould  clofe  up  to  the  flems  of  the  potatoes, 
which  will  run  verv  faff  into  the  frefh  manure,  and  produce  a 
fine  early  crop.  When  you  have  dug  up  the  potatoes,  take  off 
all  the  fine  vegetable  mould  till  you  come  to  the  leaves  that  are 
not  yet  rotten ;  then  with  a  fork  turn  up  the  leaves,  adding 
fome  frefli  leaves  at  the  fame  time,  which  will  caufe  a  frefh 
heat  to  come  up  in  the  bed  ;  when  this  is  done,  put  on  the 
lights  and  keep  them  clofe  for  three  or  fotir  days  :  If  the  wea- 
ther be  fine  and  clear,  there  will,  by  that  lime,  be  a  fine  fweet 
gentle  heat.* 

You  may  then  fow  or  plant  melons  or  cucumbers  in  the 
beds. 

•  What  is  hcrefaid  about  the  ufc  of  leaves  in  the  courfe  of  their  rotting 
is  net  altogeiher  applic^ibie  to  America  ;  but  it  will  be  very  ufeful  for  the 
American  planter  lo  know,  that  rotten  leaves  are  fo  ufeful,  as  he  can  always 
get  enough  of  them.  Nor  would  hot-beds  of  leaves  be  alicgether  ufekfs  in 
t^mcrica  for  Ipring  lettuces,  cucuir.bjrs,  radifhes,  &c.  &c. 


MANAGEMENT  OF  TRUIT  TREES,  &c.      63 

When  the  heat  begins  to  decline,  and  the  iruit  to  fvvell, 
put  a  tre(h  lining  of  leaves,  two  teet  and  a  halt  broad,  round 
the  beds.  The  beds  may  be  broken  up  the  fecond  winter ;  by 
which  time  you  will  find  the  top  part  ot  them  rotted  to  a  fine 
black  vegetable  mould,  which  willbe  thebeft  manure  for  trees. 

A  good  coat  ot  this  manure  once  in  tu'o  or  three  years 
will  be  fufficient  for  the  borders  where  the  walUtrees  ftand, 
and  much  better  than  dung,  which  I  by  no  means  approve 
ot  for  trees,  unlefs  it  be  perfe6lly  rotten  and  mixed  up  with 
mould. 

Some  of  the  leaves  will  be  found  not  quite  rotten  at  the 
bottom  of  the  beds ;  thefe  may  be  mixed  up  with  frefh  dry 
leaves  from  the  park,  garden,  &c.  and  ufed  tor  making  new 
beds. 

Of  Grafting  old  Apple-Trees. 

It  frequently  happens,  that,  through  fome  miftake  or 
other,  after  waiting  ten  or  twelve  years  for  a  tree  to  come  into 
a  bearing  ftate,  it  is  then  found  that  the  fruit  is  neither  fit  for 
the  table  nor  kitchen  ;  in  fuch  cafe,  we  always  graft  them  the 
following  fpring,  obfervingto  graft  on  the  lined  and  healthieft 
flioots,  and  as  near  as  pofTib'.e  to  the  old  graft,  and  where  the 
crofs-(hoots  break  out  ;  by  fo  doing,  you  will  have  fome  fruit 
the  fecond  year ;  and  in  the  third,  it  properly  managed,  you 
will  have  as  much  as  on  a  raaiden-tree  ot  fifteen  years  Itand- 
ing.* 

The  canker,  if  any,  mufl  be  carefully  pared  off  the  branch, 
and  the  fcion  muft  be  taken  from  a  found  healthy  tree. 

Whenever  an  incifion  is  made  tor  budding  or  grafting, 
from  that  moment  the  canker  begins.  1  would,  therefore,  re- 
commend to  thofe  employed  in  budding  or  grafting,  as  foon 
as  the  incifion  is  made,  and  the  bud  or  graft  inferted,  to  rub 
in  with  the  finger,  or  brufh,  fome  of  the  compofition  before 
the  bafs  is  tied  on  ;  then  cover  the  bafst  all  over  with  the 
compofition  as  thick  as  it  can  be  laid  on  whh  a  brufli,  working 
it  well  in.  If  this  operation  be  performed  in  a  proper  manner, 
and  in  a  moift  feafon,  it  will  anfwer  every  purpofe,  without 
applying  any  grafting  clay. 

This  I  have  frequently  done,  and  found  it  fucceed  per- 
feftly  to  my   wifiies.      Obferve  not  to  flacken  too  foon  the 

*  Th'u  rule  muft  be  of  great  ufe,  and  I  find  it  to  have  been  praflifed 
with  great  fuccefs  at  Kenfiagton. 

f  Bafs  is  the  ftufF  or"  which  are  made  the  mats  that  are  put  rounH  trunk?, 
&c.  ia  the  (hipping  of  goods.  It  is  a  nice  foft  ligament,  ad  is  much  better 
than  any  other,  as  it  never  refills  the  fwslling  of  the  wood. 


64        TREATISE  ON  THE  CULTURE  AND 

matting  (or  bafs)  which  is  wrapped  round  the  bud  ;  for  in  that 
cafe  you  will  find  the  incifion  opened,  which  very  often  oc- 
cafions  the  death  oi:  the  bud. 

If  Nurferymen  and  Gardeners  would  give  this  method  a 
fair  trial,  and  ule  the  fame  corapofition  as  I  ufe  for  curing  de- 
feBs  in  trees,  inflead  of  loam  and  horfe-dung  (which  binds  fo 
hard  as  to  prevent  the  rain  and  moifture  from  penetrating  to 
the  graft  to  moilien  tiie  wood  and  bar!;)  they  would  find  that 
the  grafts  \vould  fucceed  much  better.  The  corapofition,  for 
this  purpofe,  fliould  be  rather  fcfter  than  grafting-clay  gener- 
ally is  ;  and  inftead  of  applying  fo  large  a  mafs  as  is  generally- 
done  oi  clay,  it  need  not,  in  moft  cafes,  be  more  than  two  or 
three  inches  in  circumference. 


MANAGExMENT  OF  FRUIT  TREES,  &c.      65 


CHAPTER    VII. 


OF  PEARS. 


Different  Sorts  of  Pears  defer  ibid.— Of  Planting,  Heading, 

/  Pruning,  &c. — Experiments  on  old  Trees. — A  comparative 

State?/ient  oj  the  Produce  of  Pear-Trees,  by  the  old  and  new 

way  of  Pruning  and  Training. — Of  Trees  headed  dozLn. — 

Remedy  for  the  Canker^  &c. 

1  HE  cultivation  of  the  Pear  is,  undoubtedlv,  of  confiderable 
antiquity  ;  for  Pliny  mentions  no  lefs  than  twenty  kinds,  and 
Virgil  five  or  fix. 

Linnaeus  arranges  pears  in  the  fourth  Teftion  of  his  ivveHth 
clafs,  along  wiih  apples  and  quinces. 

The  pear  tree  comprehends  fevcral  varieties,  ripening  in 
fucceflive  order  from  July  to  Otlober. 

The  Pears  commonly  propagated  in  England  arc  as  follow  : 

1.  The  Little  Mufk  Pear,  commonly  called  the  Supreme. 
This  truit,  when  ripe,  is  of  a  yellow  colour;  the  juice  is  fome■^ 
what  mufky  ;  and,  it  gathered  before  it  be  too  ripe,  it  is  a 
good  pear.  It  ripens  about  the  latter  end  ol  July,  and  con- 
tinues good  only  a  few  days. 

2.'  The  Chio  Pear,  or  Little  Baflard  Muflc  Pear.  This 
15  pretty  much  like  the  other,  but  fmaller.  The  fkin,  when 
ripe,  has  a  lev/  itreaks  ot  red  next  the  fun. 

3.  The  Green  Chiflel,  or  Mailings  Pear,  is  a  middle 
lized  truit  ;  it  always  remains  green,  and  is  full  of  juice  when 
ripe.     It  ripens  in  the  beginning  ot   Augult. 

4.  The  Red  Mufcadelle  is  a  large  early  pear,  of  great 
beauty  ;  tlie  (kin  is  ot  a  beautitul  yellow  {liinedwith  red,  and 
the  fleih  has  a  rich  flavour.  This  fome'imes  produces  two 
crops  in  a  year  ;  the  firft  about  the  end  ot  July,  and  the  fec- 
ond  in  September. 

5.  The  Little  Mufcat  is  a  fraall  Pear,  the  fkin  very  thin, 
and  of  a  yellowilh  colour  when  ripe.     This  fruit  has  a  rich 


66        TREATISE  ON  THE  CULTURE  AND 

ir.uiky  flavour,  but  will  not  keep  long.     It  is  ripe  about  the 
beginning  of  Augulh 

6.  The  Lady's  Thigh,  commonly  called  in  England  Jar- 
gonelle, is  c\  a  ruffet  green  colour  from  the  fun,  but  towards 
it  inclining  to  an  iron  colour  ;  the  flefli  is  breaking,  and  has  a 
rich  niufky  flavour.     It  is  ripe  about  the  middle  ot  Auguft. 

7.  The  Windfor  Pear  has  a  fmooth  fl<.in,  and,  when  ripe, 
is  of  a  yeilowilh  green  colour  ;  the  flefh  is  very  foSt,  ar,d,  it 
permitted  to  hang  but  two  or  three  days  after  it  is  ripe,  grows 
mealy  and  is  good  for  noihing.  It  becomes  ripe  about  the  lat- 
ter end  of  Auguft. 

8.  Jargonelle,  commonly  called  CuifTe  Madame.  This 
is  ceitainiy  the  true  French  Jargonelle  ;  and  the  pear  v;hicli 
commonly  goes  by  that  name  in  England  is  the  real  Cuifle 
Madame,  or  Lady's  Thigh  ;  and  it  is  very  probable  that  the 
names  have  been  changed  in  coming  to  this  country.  This 
pear  is  fomewhat  like  the  Windfor  ;  the  fkin  is  fmooth,  and 
ot  a  pale  green  colour.  This  is  a  plentiful  bearer;  but  the 
flefli  is  apt  to  be  mealy  it  it  Hands  to  be  ripe,  which  is  about 
the  middle  of  Augufl, 

9.  The  Orange  Muflc  is  ot  a  yellow  colour  fpotted  with 
black  ;  the  flefli  is  mufky,  but  very  apt  to  be  dry.  It  ripens 
about  the  hitter  end  of  Auguft. 

10.  The  Great  Blanquet,  or  Bagpipe  of  Anjou.  This 
pear  has  a  fmooth  fkin  of  a  pale  green  colour ;  the  flefli  is  foft, 
and  full  of  juice  of  a  rich  flavour.  It  ripens  about  the  mid- 
ule  of  Auguft. 

11.  The  Little  Blanquet  Pear  is  much  lefs  than  the  form- 
er ;  ot  a  pale  colour,  and  the  flefli  tender  and  full  ot  a  rich 
mufky  juice.     It  ripens  about  the  latter  end  of  Auguft. 

12.  The  Long-ftalked  Blanquet  Pear  has  a  very  fmooth 
fkin,  white,  and  a  little  coloured  towards  the  fun,  and  is  full 
of  a  rich  fugary  juice.     It  is  ripe  at  the  latter  end  of  Auguft. 

13.  The  Skinlefs  Pear,  or  Early  Ruflelet,  is  of  a  reddifli 
colour,  the  fkin  extremely  thin,  and  the  flefh  melting  and  full 
of  a  rich  fugary  juice.     It  ripens  in  the  latter  end  of  Auguft. 

14.  The  Mufk  Robine  Pear,  or  Queen's  Pear  (alfo  called 
the  Amber  Pear)  is  fmall,  and  ot  a  yellow  colour  when  ripe  ; 
it  has  a  rich  mufky  flavour,  and  is  a  great  bearer.  This  pear 
ripens  about  the  latter  end  of  Auguft. 

15.  The  Mufk  Drone  Pear  has  a  fkin  of  a  yellow  colour 
when  ripe,  and  a  rich  mufky  tafte  ;  but  is  .apt  to  grow  mealy 
it  left  too  long  on  the  tree.  It  ripens  about  the  beginning  ot 
September. 


MANAGEMENT  OF  FRUIT  TREES,  S:c.      67 

16.  The  Orange  Pear  is  of  a  grccnini  colour  ;  but  the 
fide  next  the  fan  changes  to  a  purple  colour  when  ripe  ;  the 
flerti  is  melting,  and  the  juice  fugary,  with  a  little  pertume. 
It  ripens  in  the  beginning  ot  AiiTuft. 

17.  The  CafTvilette,  or  Grcen  Mafcat,  is  a  fmall  green- 
iflj  pear  with  fome  fpecks  in  the  fkin.  It  is  full  of  a  rich  per- 
fumed juice,  and  ripens  in  the  latter  end  of  September. 

i8.  The  Great  Onion  Pear,  Brown  Admired,  or  King  of 
Summer,  is  of  a  brownifh  colour  next  the  fun,  and  is  ripe  in 
the  beginning  of  September. 

19.  The  Mufk  Orange  Pear.  The  fkin  is  green,  and  the 
flefh  melting.     It  ripens  in  the  beginning  of  September. 

20.  Avorat,  or  Augufl  Mufcat.  This  pear  has  a  fmooth 
fkin  ot  a  whitifli  yellow  colour ;  the  juice  is  richly  fugared 
and  perfumed,  and  it  is  effeemed  one  ot  the  befl  fummer 
pears  yet  known.  It  is  a  great  bearer,  and  ripens  in  the  be- 
ginning ot  September. 

21.  The  Rofe  Pear,  or  Thorny  Rofe.  This  is  fliaped 
like  the  Great  Onion  Pear,  but  much  larger,  of  a  yellowifh- 
green  colour,  but  a  little  inclining  to  red  next  the  fun.  The 
flefh  is  breaking,  and  the  juice  raufky.  This  ripens  in  the 
beginning  of  September. 

22.  Poire  du  Puchet.  The  flcHr  of  this  pear  is  foft  and 
tender,  and  the  juice  fugary.  It  ripens  in  the  beginning  ot 
September. 

23.  The  Perfumed  Pear  is  of  a  deep  red  colour  fpotted 
with  brown  ;  the  flefh  is  melting,  but  dry,  and  has  a  perfum- 
ed flavour.     It  ripens  in  the  beginning  of  September. 

24.  The  Salvidti  Pi  ;r.  This  pear  is  red  nnd  yellow  next 
the  fun,  but  whitifh  on  the  ctlier  fide  ;  the  flefh  is  tender,  and 
the  juice  fugary  and  perlumed.  It  rjpens  about  the  middle  of 
September. 

25.  The  Rofe-water  Pear,  The  fkin  of  this  pear  is 
rough,  and  of  a  brown  colour,  the  juice  is  very  fweet,  and 
taftes  like  rofe-water.  It  ripens  in  the  latter  end  ot  Sep- 
tember. 

26.  The  RuiTelet  Pear.  The  flefh  ot  this  pear  is  foft 
and  tender,  and  the  juice  is  agreeably  perfumed.  It  ripens  in 
the  latter  end  ot  September. 

27.  The  Great  Mouth-water  Pear.  The  flefh  of  this 
pear  is  melting  and  full  of  juice.  It  ripens  about  the  latter 
end  ot  September. 

28.  The  Prince's  Pear  has  a  highly  flavoured  juice.  It 
is  a  great  bearer,  and  ripens  about  tl-e  i.^tter  end  of  Scd- 
teraber. 


68   TREATISE  ON  THE  CULTURE  AND 

29.  The  Summer  Bergamot.  This  is  foraetimes  called 
Hamden's  Bergamot.  The  flefh  is  melting,  and  the  juice 
highly  perfumed-    It  ripens  about  the  latter  end  of  September. 

30.  The  Autumn  Bergamot  is  fmaller  than  the  lormer ; 
the  flefh  is  melting,  and  the  juice  highly  perlumed.  It  is  a 
great  bearer,  and  ripens  in  the  beginning  ot  06lober. 

31 .  The  Summer  Bonchretien  is  very  full  of  juice,  which 
is  of  a  rich  perfumed  flavour.  It  ripens  about  the  middle  of 
September. 

32.  Beurre  Rouge  (the  Red  Butter  Pear.)  The  flefii  is 
very  melting  and  lull  of  a  rich  iugary  juice.  It  ripens  in  the 
beginning  ot  Oftober,  and,  when  firft  gathered  from  the  tree, 
is  one  of  the  very  bell  fort  of  pears  that  we  have. 

33.  The  Dean's  Pear.  The  flefli  ot  this  pear  is  melting 
and  lull  ot  juice,  which  is  veiy  cold.  This  is  a  great  bearer, 
and  ripens  in  the  beginning  of  O6lober. 

34.  The  Swifs  Bergamot  has  a  melting  flefh  and  is  full 
of  juice.     It  ripens  in  the  beginning  ot  Oclober. 

35.  The  Long  Green  Pear.  The  flefli  is  melting  and  lull 
of  juice.  It  ripens  in  the  latter  end  of  October.  This,  by 
feme,  is  reckoned  the  fame  with  the  Mouth-water. 

36.  The  White  and  Grey  Monficur  John.  Thefe  are  the 
fame  ;  the  difference  of  their  colour  proceeding  from  the  dif- 
ferent foils  and  fituations  wherein  they  grow,  or  the  flocks  on 
ivhich  they  are  grafted.  If  this  pear  be  rightly  managed,  there 
are  not  many  forts  in  the  fame  feafon  to  be  compared  with  it. 
The  flefli  is  breaking,  and  full  ot  a  rich  fugared  juice.  It  ri. 
pens  in  the  latter  end  of  Oftober  or  begum ing  ot  November. 

37.  The  Flowered  Mufcat  is  an  excellent  pear  ;  the  flefli 
is  very  tender,  and  of  a  delicate  flavour.  It  ripens  in  No- 
vember. 

38.  The  Vine  Pear  is  of  a  ddrk  red  colour  ;  the  fiefh  is 
very  melting,  and  full  of  a  clammy  juice.  It  comes  into  eat- 
ing in  November. 

39.  The  RouiTeline  Pear  is  of  a  deep  red  colour,  with 
fpots  of  grey  ;  the  flefli  is  very  tender  and  delicate,  and  the 
juice  very  fweet,  with  an  agreeable  perfume.  It  ripens  about 
the  latter  end  of  Odober,  but  vn!l  not  keep. 

40.  The  Knave's  Pear.  The  fleih  of  this  pear  is  fine  and 
tender,  and  the  juice  very  much  fugared.  It  ripens  in  the  lat- 
ter end  of  Oftober. 

41.  The  Marquifs  Pear.  If  this  pear  do  not  change  yel- 
low in  ripening,  it  is  feldom  good  ;  but  it  it  does,  the  flclh  will 
be  tender  and  dedicate,  very  full  ot  juice,  v.hich  is  fugared. 
It  comes  into  eatinp  in  November. 


MANAGEMENT  OF  FRUIT  TREES,  &. 


"9 


42.  The  Crafane  Pear.  The  flefh  ot  this  pear  is  ex- 
tremely tender  and  buttery,  and  full  of  a  rich  fugared  juice. 
It  is  the  very  beft  pear  o^  ihe  fcafon,  and  cornes  into  Cuting 
about  the  latter  end  ot  December. 

43.  The  Lanfac,  or  Dauphin  Pear.  The  flcfii  oi  this 
pear  is  yellow,  tender,  and  mehing  ;  the  juice  is  Incrarcd  and 
a  little  periumed.     It  is  in  eating  the  beginning  nt  Deccn-.bcr. 

44.  The  Martin  See  (the  Dry  Martin)  is  alnioil  like  the 
Ruflelet  in  (hape  and  colour  ;  the  fleui  is  breaking  and  fine  ; 
and  the  juice  is  fugared,  with  a  little  periurae.  It  is  in  eating 
about  the  beginning  ol  December. 

45.  The  Amadot  is  rather  dry,  but  high  flavoured.  It  is 
in  eating  about  the  iriiddle  of  December. 

46.  The  Little  Lard  Pear  is  extremely  fine  ;  the  flv-ni 
melting  ;  the  juice  is  much  fugared,  and  has  an  agreeable 
mufky  flavour.  It  is  in  eating  the  latter  end  ci  December, 
and  is  elteeraed  one  ol  the  belt  fruits  in  that  feafon. 

47.  Louifbonne  (the  Good  Lewis  Pear.)  The  ficfh  of 
this  pear  is  extremely  tender,  and  full  ot  a  very  fwect  juice. 
It  is  in  eating  about  the  middle  of  December. 

48.  The  Colmar  Pear  is  very  tender,  and  the  juice  great- 
ly fugared.  It  is  in  eating  about  the  beginning  ot  January, 
and  is  efteemed  an  excellent  truit. 

49.  L'Efchafferie.  The  flefii  of  this  pear  is  mel'.inir  and 
buttery  ;  the  juice  is  fngary,  with  a  little  perlume.  It  is  in 
eating  about  the  fird  of  January. 

50.  The  Virgouleule  Pear  is  eflecmed  by  t'crae  as  one  of 
the  beft  trults  ot  the  feafon  ;"*  the  flefli  is  melting,  and  full  of 
a  rich  juice.     It  is  in  eating  about  the  fiift  ot  January. 

51.  The  Ambrette  is  efteemed  a  very  good  pear  ;  the 
flefh  IS  quite  melting,  and  full  ot  fweet  perfumed  juice.  It 
comes  into  eating  about  the  beginning  ot  January. 

52.  Epine  d'Hyver  (the  Winter  Thorn  Pear)  has  a  very 
tender  buttery  pulp,  of  an  agreeable  tafte,  v,-ith  a  fweet  juice 
highly  pertumed.  It  is  in  eating  about  the  latter  end  oi  De- 
cember. 

,53.  The  St.  Germain  Peart  is  a  fine  Iruit,  keeps  long  ; 
the  flclh  is  melting,  and  very  lull  of  juice,  which  in  a  dry  iea- 

*  Iq  dry  and  cold  feafons  this  pear  Is  very  .ipt  to  crack,  which  grcally 
ditninifhes  il»  value. 

+  This  pear,  owir.g  to  the  hot  anJ  dry  funin-.er,  has  come  into  ca'ipg  Cit 
weeks  looser  this  feafon  than  I  ever  remember  ;  and,  ot  coiiil-e,  will  be  Itj 
much  fooner  out  than  udial. 

It  is  to  l>e  obferved,  that  in  dry  fear.>ns,  frtit  fhoiild  not  be  fiiffired  to 
fweat  fo  long  in  the  heaps,  (as  direifteJ  in  the  chapter  •  t^a  Gat!ierii:g  and 
laying  up  Fruit  ;')  perhaps  a  fortnipht  will  bi  lorj  enc-.igli. 


70     '  TREATISE  ON  THE  CULTURE  AND 

fon,  or  it  planted  on  a  warm  dry  foil,  is  very  fweet.  This  is 
in  eating  from  December  till  February. 

54.  St.  Auftin.  This  pear  is  pretty  full  of  juice,  which 
is  often  a  little  fharp  ;  the  flelh  is  tender,  but  not  buttery.  It 
is  in  eating  in  the  latter  end  ot  December,  and  will  continue 
good  two  months. 

.55.  The  Spanifli  Bonchrctien  is  a  large  fine  pear;  the 
flefii  is  breaking,  and  the  juice  fweet.     It  is  in  eating  in  Janu- 

56.  The  Wilding  ol  CalToy,  called  alfo  the  Small  Win- 
ter Butter  Pear,  is  a  fmall  fruit  ;  the  flefh  is  melting,  and  the 
juice  very  rich.  It  is  in  eating  in  January.  This  is  an  ex- 
traordinary good  bearer.  There  was  a  tree  of  this  kind  at 
Cambden-houfe,  near  Kenlington,  which  generally  produced 
a  great  quantity  of  fruit. 

57.  The  Martin  Sire,  or  the  Lord  Martin  Pear,  is  a  good 
fruit  ;  the  flefh  is  breaking  and  full  oF  juice,  which  is  very 
fweet  and  a  little  perfumed.     It  is  in  eating  in  January. 

58.  The  Winter  Ruffelet.  The  flefh  of  this  pear  is  but- 
tery and  melting,  and  generally  full  of  a  fweet  juice.  It  is  in 
eating  in  the  latter  end  of  January. 

Ajg.  Franc-real,  or  the  Golden  End  of  Winter,  is  only 
efleemed  for  baking. 

60.  The  Brown  Beurre.  Thispear  is  of  areddifhbrown 
colour  on  the  fide  next  the  fun,  and  yellowifh  on  the  other  fide. 
The  flefh  is  melting,  and  full  of  a  rich  juice.  It  ripens  in  Oc- 
tober, and  is  juflly  effeemed  an  excellent  pear. 

61.  The  Holland  Bergamot,  Amofelle,  or  Lord  Che- 
ney's, is  a  very  good  pear,  the  flefh  is  half  buttery  and  tender, 
and  the  juice  is  highly  flavoured  ;  it  will  keep  from  the  end 
of  January  till  April. 

62.  The  German  Mufcat  is  an  excellent  pear  ;  it  is  but- 
tery and  tender,  and  the  juice  is  highly  flavoured.  It  is  in 
eating  from  February  till  April  or  May. 

63.  The  Pear  of  Naples,  or  Ealfer  St.  Germain,  is  half 
breaking  ;  the  juice  is  fweet,  and  a  little  vinous.  It  is  in  eat- 
ing in  March. 

64.  The  Winter  Bonchretien  Pear  is  very  large  ;  the 
flefli  is  tender  and  breaking,  and  is  very  full  of  a  rich  fugared 
juice.     This  is  in  eating  from  the  end  of  March  till  June. 

6j.  La  Paftorelle  is  tender  and  buttery,  and  the  juice 
fweet.     This  is  in  eating  in  March. 

66.  St.  Martial,  or  the  Angelic  Pear.'  The  flefh  of  this 
is  tender  and  buttery,  and  the  juice  is  very  fweet.  This  is  in 
eating  in  March. 


MANAGEMENT  OF  FRUIT  TREES,  8cc.      71 

6j.  The  Wilili'ig  ot  Chaumontelle  is  mehing,  the  juice 
is  very  rich,  and  a  little  perfumed.    It  is  in  eating  in  January. 

68.  The  Brown  St.  Germain  is  a  very  fine  high  flavoured 
pear  on  dwarfs  and  flandards,  and  comes  in  after  the  Wall  St. 
Germain.  It  continues  in  eating  from  December  to  the  end  of 
March. 

69.  Pear  D'Auch  was  introduced  by  the  late  Duke  of 
Northumberland.  It  much  refenibles  the  Colmar,  but  is  fuller 
towards  the  ifalk..  It  is  in  eating  from  Chrillmas  to  April, 
and  is,  without  exception,  the  bell  of  all  the  winter  pears. 

70.  The  Swan's  Egg  is  a  middle  fized  pear,  in  flrape  like 
an  egg ;  is  of  a  deeper  green  colour,  thinly  covered  with 
brown  ;  the  flelh  is  melting  and  full  of  a  pleal.int  inuflcy 
juice.  It  comes  in  eating  in  November.  The  tree  is  healthy, 
and  bears  well  either  as  a  ftandard  or  any  other  way. 

71.  The  Bergamot  de  Pafque  goes  alTo  bv  the  following 
names,  viz.  the  Tcrling,  the  Amoielle,  the  Paddinglon,  and 
the  Tarquin.  This  is  a  handfome  fruit,  grecii  when  gathered, 
and  of  a  yellowifli  or  ilraw  colour  when  ripe.  It  comes  into 
eating  about  the  month  of  April,  continues  till  June, and  makes 
a  very  handlome  appearance  at  table.* 

72.  The  Golden  Bcurre  is  a  very  fine  pear.  It  is  of  a 
beautiful  fcarlet  colour  next  the  fun,  and  of  a  gold  colour  on 
the  other  fide.  The  flelh  is  melting  and  the  juice  high  fla- 
voured. It  ripens  in  Odober.  This  tree  fucceeds  beft  on  an 
Eafl  afpeft,  and  a  loamy  foil.     It  is  a  plentiful  bearer.t 

A  Sdcdion  of  Pears,  from  the  Catalogue  of  Mejfrs.  Anderfon^ 
Lefuc  andCo.  Nurfirymen^  Edinburgh. 

SUMMER  PEARS. 

Pear  James  ;  fcon  ripe,  foon  rotten  ;  has  a  little  flavour, 
and  is  the  earlied  pear  that  we  have  in  Scotland. 

Early  Carnock  ;  indifferent,  of  a  yellow  colour,  and 
bright  red  towards  the  fun  ;  makes  a  beautiful  ftandard. 

Lemon,  Lady's  Lemon,  or  Lady  Lament ;  indifferently 
good  ;  principally  valued  for  coming  early,  and  being  a  good 

*  This  pear  has  come  into  eating  above  fix  weeks  fooner  this  feafcn  than 
in  any  other  in  my  memory. 

+  This  pear  v/at  introduced  from  Burgundy  by  the  late  Maifhall  Con- 
way, and  was  firft  railed  in  this  country,  at  his  leat  of  Park  Place,  near 
Henley,  upon  Thames,  i»<-.w  the  leat  of  Lord  Malmefliury.  The  above  de- 
I'eiiption  y/as  traiifanittsd  to  me  by  Mr.  Copland,  his  Loiiirtiip's  gaiJeoer, 


72   TREATISE  ON  THE  CULTURE  AND 

bearer.  Green  Pear  of  Pinkey  ;  a  {m^\\  green  pear,  nearly 
round,  oi  a  fweetifh  tafle. 

Forrow  Cow,  a  Clydefdale  Pear  ;  a  large  pear  with  a 
flioJ  t  lialk  ;  flat  tow  irds  the  eye  ;  its  colour  red  and  yellow  ; 
its  tlfw  tender  and  mufked. 

Pear  Sauch,  a  Clydefdale  Pear,  a  big-bellied  beautiful 
pear  ;  the  tree  large,  a  great  bearer,  and  fit  tor  an  orchard  ;  the 
pear  but  indifferent. 

Gray  Honey,  pretty  good. 

Green  Orange  Pear,  or  Orange  Vert  ;  a  very  good  pear. 

Brute  Bone,  Chaw  Good,  or  the  Pope's  pear;  indifferent. 

Golden  Knap,  fuppoled  Scotch,  is  a  fmall  fummer  Pear 
of  tolerably  good  qualities. 

Early  Achan,  an  indifferent  fruit,  greatly  inferior  to  the 
Winter  Pear  ol  that  name. 

Hanging  Leaf ;  this  is  its  name  in  Clydefdale;  good  and 
beautiful,  alraolt  round,  its  colour  red  and  yellow  ;  a  delicious 
fweetnefs  is  is  iound  in  its  tafle. 

Scots  Bergaraot,  a  large  good  pear,  of  a  yellow  and  red 
colour  ;  its  flelh  tender  and  juicy. 

Longueville,  very  good,  but  a  precarious  bearer;  fup- 
f  cfed  French,  but  not  in  their  catalogues  by  that  name. 

Mufked  Boncietien,  Gratioli,  Cucumber,  or  Spinola's 
Pear  ;  a  very  good  pear,  if  graited  on  a  Iree  flock ;  its  pulp  is 
fomewhat  between  Ihort  and  tender,  with  a  great  deal  ot  per- 
fumed juice  ;  its  colour  red  on  one  fide,  and  white  on  the 
other. 

Saffron  Pear  ;  a  pretty  large  well  fhaped  pear,  fit  for  an 
orchard. 

AUTUiMN  PEARS. 

Keatber,  a  Clydefdale  Pear,  of  middling  fize,  and  oblong 
fnape,  its  juice  agreeable. 

French  Cavnock  :  tolerably  good. 

EHhin  Haff,  or  Good-man  Pear;  a  long  Pear,  flat  to- 
wards the  eye  ;  its  colour  green  and  yellow  ;  its  flefh  hard, 
dry,  and  fweet. 

Drummond,  or  late  Scotch  Carnock  ;  very  good,  if  eaten 
before  it  grours  mealy  ;  its  colour  a  bright  red  and  yellow. 

Vicar,  an  oblong  pear,  its  colour  yellow,  red,  and  flriped, 
tender,  fweet,  and  mufked,  but  dry. 

Rcyal  Orange  Bergamot ;  this  differs  from  the  Orange 
Bergamot  in  being  yellower,  and  fometimes  having  a  faint  red 
on  one  fide. 


MANAGEMENT  OF  FRUIT  TREES,  &c.      73 

Green  Pear  of  Yalr  ;  fvveet,  juicy,  and  mehing  ;  of  a 
moderate  fize  ;  takes  its  name  from  Yair,  on  Tweed-fide, 
wfiere  it  was  firft  difcovered. 

Rob  Hind  ;  very  indifferent. 

Le  Befideri,  the  Wilding  of  the  forefl  of  lleri  in  Bre- 
tagne  ;  a  yellovvifh  pear  of  a  middle  fize  ;  indifferent. 

Unicorn  Pear  ;  of  a  beautiful  red  and  yellow  colour,  but 
rather  auftere  in  tafte. 

WINTER  PEARS. 

Winter  Achan,  a  Scotch  Pear  ;  among  the  beft  early  win- 
ter pears,  and  equal  to  mofl  of  thofe  of  French  origin. 

Brier  Brufh,  Scotch  ;  a  good  pear,  and  will  ripen  in  moft 
feafons  ;   it  is  a  fmall  pear,  of  a  firm  fubftance  and  fweet  talte. 

Brompton  Park  ;  a  feedling  fent  by  Jeffery  by  that  name. 

Round  Winter,  a  Clydefdaie  Pear ;  a  very  excellent  win- 
ter pear,  as  defcribed  in  Dr.  Gibfjn's  Fruit  Gardener. 

Poir  Portrail,  or  Gate  Pear;   for  baking. 

La  Double  Fleur,  or  the  Double  Flowering  Pear  ;  a  larag 
flat  beautiful  pear,  with  a  fmojth  fkin,  and  bluih  colour  on 
one  fide,  and  yellow  on  the  other  ;  the  beft  pear  to  preferve 
taking  a  beatiful  red  colour  from  the  fire. 

In  the  following  additional  Lifl,  thofe  marked  *  are  hefl  for  bak" 
tng  orfhwing,  and  thofe  ifor  making  of  Perry. 

Ambrofia  Pear, 

Afhton  Town, 

Autumn  Mufk  Bonchretien, 

Bifhop's  Thumb, 

*Bloody  Pear, 

Brocas  Bergamot, 

tBarland; 

*Befideri, 

Beaurre  de  Roi, 

*Black  Pear  of  Worcefler, 

Britannia, 

Burdelieu, 

*Catillac, 

Doyenne,  or  St.  Michael, 

Eafter  St.  Germain, 

Ganfel's  Bergamot, 

Golden  Beurre, 

Gray  Beurre, 

Gray  Goodwife, 

Green  Sugar, 


Green  Bergamot, 

Huntingdon  Pear, 

t  HuflTcap, 

King's  Catharine, 

Lammas, 

London  Sugar, 

Mufcat  Almain, 

Mufk  Blanquet, 

tOldfield, 

Orange  Bergamot, 

Pear  Piper, 

Pirus  Pollveria, 

Red  Admirable, 

Scotch  Bergamot, 

Seven  Angled, 

Silver  Striped, 

*  Spanifh  Red  Warden, 

t  Squafh, 

Striped  Verte  Longe, 

White  Beurr^. 

K 


74        TREAT15E  ON  THE  CULTURE  AND 

To  tiioft  wiij  have  fmiil  QarcUns,  andro.om  only  for  a  few  Trees, 
I  zoould  recommend  the  Jotlowmg  as  the  mojt  ufcful,  viz. 

Summer  Pears  — The  Mufk  Pear,  the  Green  Chi  del,  Jar- 
gonelle, Summer  Ber^jramot,  Summer  Bonch^-etien. 

Autumn  Pears. — The  Orange  Bergamot,  Autumn  Berga- 
mot,  Ganfel's  Bergamo',  Brown  Buerrc,  Doyenne  or  St.  Mi- 
chael, and  Swan's  Egg. 

Winter  Pears. — Crafane,  Chaumontelle.  S^  Germain, 
Colraar,  D'Anch,  L'EfchaiTerie,  Winter  Bonchictien,  and 
Bcrganict  de  Prirque. 

The  above  will  (iirnifh  a  regular  fuccelTion  of  fruit. 

Of  the  Managemejit  of  Pear-Trees. 

It  will  be  unnecefTary  to  fay  much  here  on  tl^.e  choice  of 
young  pear-trees,  as  the  rules  aheady  laid  down  are  fufficicnt 
tor  thit  purpofe. 

I  would  advife  ihofe  who  intend  to  plant  pear-trees,  in- 
flead  ol  choofing  young  ones,  to  look  out  tor  the  oldeft  that 
they  can  find  in  the  nurfery.  and  with  flrong  ftems ;  to  have 
them  caretully  taken  up,  with  as  muchot  the  roots  as  pofhble, 
and  caretully  planted,  alter  cutting  in  the  roots  a 'little,  fpread- 
ing  them  as  horizontally  as  you  can.  Then  fill  up  all  round 
the  roots  with  light  dry  mould  ;  forcing  it  in  about  thofe  which 
lie  hollow,  with  a  lliaip  pointed  ftick  ;  filling  the  hole  up  to 
the  top  without  trending  the  mould,  till  you  havefirft  filled  the 
hole  with  as  much  water  as  it  will  contain,  leaving  it  a  day  or 
two  until  the  ground  has  abforbed  the  water  ;  then  throw  on 
fome  frefh  dry  mould,  and  tread  it  as  hard  as  you  can  ;  fill  the 
hole  up  again  with  mould  to  within  an  inch  ol^  the  top,  and  give 
it  a  fecond  watering,  leaving  the  mould  about  three  inches 
higher  than  the  border,  to  lettle  of  itfelt,  and  to  receive  the 
rain  that  falls,  for  at  lead  a  month.  When  the  mould  has  be- 
col'iie  quite  dry,  you  may  tread  it  a  fecond  ti;ne  ;  then  make  a 
large  bafon  all  round  the  tree,  and  give  it  another  watering  ; 
then  mulch  the  top  over  with  fome  rotten  leaves  or  dung,  ob- 
ferving  to  water  the  trees  once  a  week  in  dry  weather,  and 
fprinkle  the  tops  frequently  with  a  pot,  or  hand- engine,  to 
keep  the  wood  from  fliriveling  till  the  trees  have  taken  frefii 
root. 

The  method  ot  pruning  pear-trees  is  very  different  from 
that  practifed  tor  apple-trees  in  general,  Theconftant  praftice 
has  been,  to  leave  great  fpurs,  as  big  as  a  man's  arm,  from  one 
foot  to  \^  inches  long.  [See  Plate  7.  Letter  C]  The  conilant 


MANAGEMENT  OF  FRUIT  TREES,  &:c.       75 

pruning  inevitably  bilngs  on  the  canker  ;  and,  by  tlie  fours 
itanding  out  fo  lar,  the  bUilIoin  and  liuit  aic  bable  to  be  much 
injured  by  troll  and  blighting  winds,  and  thus  the  fap  will  not 
have  a  tree  circulation  all  over  the  tree.  The  lap  will  alwavs 
find  its  way  fiifi  to  ilie  extremities  ol  the  flioots  ;  and  the  fpuVs 
will  only  receive  it  in  a  Tmall  proportion,  as  it  returns  iroiu 
the  endsnl  the  bratiches.  The  iruit  {landing  at  fo  great  3  dif- 
tance  Irom  the  branch,  is  liable  to  be  hard,  (potted,  and  ker- 
iiclly  ;   as  LetUrD.  Plate-]. 

1  have  adopted  the  following  method  when  the  trees  were 
i\\\  over  cankered,  and  the  fruit  fmall,  and  not  fit  to  be  fent  to 
the  table.  I  cut  the  tops  off  as  near  as  poffible  to  where  thev 
were  grafted  ;  always  oblerving  to  cut  as  clofe  to  a  joint  orbud 
as  poflible.  The  buds  are  haidly  perceptible;  but  you  can 
always  know  where  the  joints,  or  forks  are,  by  the  branches 
breaking  out  of  the  fides. 

Finding  '.he  peai-irees  in  Kenfington  Gardens  in  a  very 
cankery  and  unhuitful  flate,  in  the  years  1784  and  5,  1  took 
out  the  old  mould  from  the  borders  again fl  the  walls,  and  put 
in  frefh  loa.Ti  in  its  fiead  ;  at  the  fame  time  I  pruned  ami  nailed 
tlie  trees  in  the  common  way,  and  left  them  in  that  ftate  up- 
wards of  eighteen  months,  to  fee  what  effeft  tlie  Ireui  mould 
would  have'  on  th.?m  ;  but  to  ray  great  furprife,  I  found  thai 
it  had  no  good  effect. 

After  I  had  tried  the  frefli  mould  as  above,  I  began  to 
conhder  what  was  be  ft  to  be  done  with  fo  many  old  pear-trees 
that  were  worn  out.  The  fruit  that  they  produced  1  could  not 
fend  to  his  Majcfiy's  table  v/ith  any  credit  to  rnvfelf,  it  being 
fmall,  hard,  and  kernelly.  1  thought  it  would  be  a  great  re- 
fkiiion  on  me  as  a  prclefTional  man,  that,  a'tcr  I  liad  put  his 
]\lajefly  to  fo  great  an  expeace,  no  advantage  was  likely  to  be 
derived  from  it,  1  fiw  that  fome  new  method  mud  be  tried 
to  reftore  thefe  old  trees,  or  that  next  year  they  mull  be  grub- 
bed up,  and  was  loth  to  give  them  entirely  w;^  hef.>re  1  had 
tried  loine  experiments,  i  conhdered,  that  it  mufl  be  between 
twelve  and  fourteen  years  hefoie  I  could  liive  any  fruit  from 
young  trees;  and  theiciore  determined  to  try  an  experiment, 
with  a  view  of  recovering  the  old  ones, 

1  begin  with  cutting  down  four  old  decayed  pear-trees  ol: 
different  kinds,  near  to  the  place  where  they  had  been  grafted  : 
This  operation  was  performed  on  the  15th  of  iNUy,  1786. — • 
Finding  tint  they  put  foith  fine  flioots,  1  headed  down  lour 
more  on  the  2cib  of  June  in  the  fame  year  (tor  by  this  time 
the  former  had  IIiools  of  a  foot  long,)  which  did  evq.ully  well, 
and  bore  fome  fruit  iu  the   following  ve.ir.     O.ie  of  t!ie  fii  (I 


76   TREATISE  ON  THE  CULTURE  AND 

four  that  1  headed  down  was  a  St.  Germain,  which  produced 
ninetetn  fine  large  well  flavoured  pears  next  year,  \_See  Letter 
B  Plate  7,  J  and  in  the  third  bore  more  fruit  than  it  did  m  its 
iormer  Hate  when  it  was  four  times  the  fize. 

I  left  feven  trees  upon  an  Eaft  afpe6>,  treated  according 
to  the  common  method  of  pruning,  which  bore  the  following 
number  ot  pears  upon  each  tree  : 

Epine  d'Hyver  produced  eighty-fix  pears,  and  the  tree 
fpread  fifteen  yards. 

A  Crafane  produced  one  hundred  pears,  and  the  tree 
fpread  fourteen  yards. 

Another  Cralane  produced  fixteen  pears,  and  the  tree 
fpread  ten  yards. 

A  Virgouleufe  produced  one  hundred  and  fifty  pears,  and 
the  tree  fpread  nine  yards. 

A  Colmar  produced  one  hundred  and  fifty  pears,  and  the 
tree  fpread  nine  yards. 

Another  Colmar  produced  feventy-nine  pears,  and  the 
tree  fpread  ten  yards. 

A  L'Efchaderie  produced  (ixty  pears. 

Seven  trees,  headed  down  and  pruned  according  to  my 
method,  leaving  the  fore-right  flioots  in  fummer,  bore  aa  fol- 
lows, in  the  fourth  year  after  heading  : 

A  Louifbonne  bore  four  hundred  and  fixty-three  pears, 
and  the  tree  fpread  nine  yards. 

Another  Louifbonne  bore  three  hundred  and  ninety- one 
pears,  and  fpread  eight  yards. 

A  Colmar  bore  two  hundred  and  tb.irieen  pears,  and 
fpread  fix  yards. 

A  Brown  Beurre  bore  five  hundred  and  three  pears. 

Another  Brown  Beurie  bore  five  hundred  and  fifty  pears. 

A  Crafane  bore  five  hundred  and  twenty  pears. 

A  Virgouleufe  bore  five  hundred  and  eighty  pears. 

The  branches  of  the  four  laft  trees  fpread  nearly  in  the 
fame  proportion  as  the^rft  three. 

A  young  Beurie  the  fecond  year  after  beagling,  bore  two 
hundred  and  thirty  pears ;  and  a  St.  Germain  four  hundred. 

All  the  above  trees  flood  upon  the  fame  afpetl  and  the 
fame  wall,  and  the  fruit  was  num'Tcrcd  in  the  fame  year.  A 
great  raar;y  pears  which  dropped  from  the  trees  are  not  reck- 
oned. The  trees  that  were  pruned  according  to  the  old  prac- 
tice covered  at  lead  one-third  more  wall  I'nan  the  otheis. 

By  the  above  fiateinent  it  appears,  that  the  trees  headed 
down  bore  upwards  ot  five  times  the  quantity  ot  fruit  that  the 
others  did  ;  and  it  keeps  inereafing  in  proportion  to  the  pro- 
giefs  of  the  trees. 


MANAGEMENT  OF  FRUIT  TREEwS,  &c.      7; 

On  the  20th  of  June,  (fame  month  will  do  lor  America,) 
I  headed  feveral  flandards  that  were  ahnoft  deflioyed  by  the 
canker  ;  fome  ok  them  were  fo  loaded  with  Iruijthe  lollowing 
year,  that  1  was  obliged  to  prop  the  branches,  to  jirevent  their 
being  broken  down  by  the  weight  of  it.  In  the  fouith  year  af- 
ter thefe  llandards  were  headed  down,  one  of  them  bure  two 
thoufand  cght  hundred  and  forty  pears.  There  were  three 
llandards  on  the  fame  border  with  the  above,  two  of  which 
were  St.  Germains ;  the  old  tree  was  of  the  fame  kind.  One 
of  thefe  trees,*  twenty  years  old,  had  five  hundred  pears  on  it, 
which  was  a  gieat  crop  ior  its  fize  :  So  that  there  were  on  the 
old  tree,  which  had  been  headed  down  not  quite  four  years, 
two  thoufand  three  hundred  and  iorty  pears  more  than  on  the 
tree  of  twenty  }  ears  growth. 

When  the  men  numbered  the  pears,  there  was  near  a  bar- 
row full  of  wind-ialls  at  the  bottom  of  the  old  tree,  which  were 
not  included. 

Plate  8  is  a  correft  drawing  of  an  old  decayed  Beurie 
pear-tree,  (reliored  from  an  inch  and  a  halt  ot  bark)  which 
now  covers  a  wall  fixteen  feet  high  i  In  the  year  1796,  it 
bore  lour  hundred  and  fitty  fine  large  pears,  and  has  continued 
in  a  flourilhing  flate  ever  fince.  T!ie  letters  a,  a,  c,  rcprefent 
the  truit  buds  tor  the  prefcnt  year;  I?,  b,  b,  are  thofe  iorming 
for  next  year  ;  and  c,  c,  c,  the  old  toot-ftalks  ihjt  bore  the  'ruu 
laft  year:  The  finail  buds  are  beginning  to  torm,  which  pro- 
duce fruit  the  fecond  year  ;  and  d,  d,  are  the  fore- right  (lioots 
as  they  appear  belore  they  are  cut,  which  muft  be  at  /',  clofe  to 
a  bud,  leaving  them  as  regular  as  pofuble  all  over  the  tree  ; 
you  will  then  have  a  regular  crop  of  fruit  from  the  ffeni  to 
the  extremities  of  the  branches ;  but  if  this  be  not  obiervcd, 
you  will  have  hardly  any  Iruit  next  year. 

The  following  is  the  method  which  I  purfue  in  training 
trees  that  are  cut  near  the  place  where  they  were  grafted. 

Every  year,  in  the  month  or  Marcli  (middle  ot  April  lor 
Annerica,)  I  fhorten  the  leading  fiioot  to  a  foot  or  eighteen 
inches,  according  to  its  lliength  ;  this  flioot  will,  if  the  tree 
be  flrong,  grow   irora  five  to  feven   feet   long  in  one  fcafon  ; 

•  This  tree  was  about  lix  years  old  y.hen  I  planicd  it,  icmtfen  yeati 
ago. 

+  I  faw  this  tree,  as,  indeed,  1  did  al!  the  others  that  are  repicfcrited  in 
the  plates,  at  tlie  end  of  the  wcxk  ;  and  a  moft  graiiiyinR  (1  :l.t  it  was  to  r/.e. 
The  rem4insof  t))e  old  bark  "/ere  e8fi:y  diftir.guiflubie  from  tlie  iip\»  baik, 
which  Icoked  prccifely  like  that  of  a  young  tree — The  fame  operation 
would  pioduce  the  fame  cff.fls  ia  ftaadsrtis  as  well  as  wai!  tr-ts,  and  in  A- 
inciica  as  well  as  in  £ng!a.nJ. 


78        TREATISE  ON  THE  CULTURE  AND 

and,  if  left  to  nature,  would  run  up  without  llirovving  out 
Tide  fhoots.  The  reafon  for  thus  {horicring  the  leading  ilioot 
is,  to  make  it  throw  out  fide  fho;ts  ;  and  it  il  be  dune  clofe 
to  a  bud,  it  will  ticquently  coxerthe  cut  in  one  (eafon,  leaving 
only  a  cicatrix,  as  at  y^y,  j,  in  plate  8,  which  fliew  every 
year's  grow.h  and  cicatrix.  When  the  (hoots  aie  very  (Irong, 
1  cut  the  leading  flioot  twice  in  one  feafon  ;  by  this  method  1 
get  two  lets  ot  fvie  fhoots  in  one  year,  which  enable  me  the 
fooner  to  fill  the  tree.  The  firff  cutting  is  pciiormed  any 
time  during  the  fpiing,  and  the  fecond  about  the  middle  of 
June. 

When  you  prune  the  trees,  and  cut  the  foie-right  fhoots, 
which  fliould  be  done  in  February  or  March  (not  ioouer  than 
the  middle  ol  March  in  A.m-;rica,)  always  cut  clofe  to  an  eye 
or  bud,  obferving  where  you  fee  the  gie^teft.  number  ot  leaves 
at  the  lower  bud,  and  cut  at  them  ;  tor  at  the  toot-fiaik  of  every 
one  of  thefe  will  be  produced  a  flower  bud.  You  will  have  in 
feme  forts  of  pears,  in  a  favourable  feafon,  from  five  to  nine 
pears  in  a  clufler.  This  cuuing  fhould  not  be  later  than  March 
or  the  beginning  of  April,  (it  may  be  done  till  the  middle  q\ 
April  in  America]  on  account  of  the  leading  fhoot  beginning 
to  grow  ;  the  ncxi  tapping,  when  tlie  leading  fhoot  grows 
quick  enough  to  admit  of  it,  fliould  be  about  the  middle  of 
June  (latter  end  of  J'lne  in  Ameiica,)  and  the  length  ot  the 
ihoots  fhould  be  according  to  their  ilrength,  having  from 
three  eyes,  or  buds,  to  fix  on  a  fide.  Plate  8,  will  better 
explain  the  diffeicnt  years'  growth,  &c.  than  I  can  do  by 
words.  The  lowelty,  is  the  place  where  we  began  10  cut  the 
top  off;  and  g^  the  old  decayed  flump,  with  very  little  bark 
left. 

The  cankery  part  beginning  to  efTeft  the  new  bark,  1  cut 
ofFali  tne  canker  at  the  bottom  lall  jear,  and  plalieied  the 
place  with  fotr.e  cow-dung  mixed  with  wood-anie s  and  powder 
of  burnt  bones,  put  into  as  much  uiine  and  fosp-iuds  as 
wou.d  make  it  of  the  confi  Hence  ot  tliick  paint  ;  this  1  laid  on 
With  a  painter's  brufli.  After  it  had  been  applied  about  three 
liours,  1  patted  it  gently  riovv-n,  with  my  hand,  dole  to  the 
tree.  By  fo  dv'iiig  i  get  rid  of  all  the  air  bubbles  that  may  be 
under  the  compuluion,  and  make  it  adheie  to  the  ti^e,  pre- 
venting it  from  being  wafiied  off  by  heavy  rains. 

In  the  beginning  ot  Augull  (fame  feafon  in  America,) 
we  fliorten  the  foie-nght  fhoots  to  about  four  inches  long  ; 
by  this  time  the  fhoot  wiil  have  made  its  full  growth  for 
the  feafon,  and  will  produce  fit^e  ftrong  eyes  tor  the  follow- 
ing year. 


MANAGEMENT  OF  iRUIT  TREES,  S^c. 

The  tree  above  mentione  1  had  a  deciy^^d  rotten  root,  the 
deaJ  part  ot  which  1  cut  all  away,  till  I  came  to  the  found 
woad.  Whenever  the  trunk  is  hollow,  you  mufl  follow  it 
under  ground  till  you  have  cut  out  all  the  decayed  parts  and 
rotten  roots  ;  otherwife  yci  will  lofe  the  tree. 

By  procc£din<T  according  to  the  foregoing  direQion?, 
tlie  root  will  bo  renewed,  while  the  tree  is  forming  a  fine 
handlome  head.  In  the  mean  time  trench  your  borders,  tak- 
ing up  all  the  old  roots,  and  ad  I  fome  trelh  mould  to  them, 
if  vou  can  conveniently  get  it  ;  if  yon  cannot,  remove  all  the 
four  mould  that  is  about  the  roots  of  the  trees,  and  put  in 
fome  taken  from  the  border,  at  a  di (lance  froii  the  wall  ; 
always  remembering  to  lay  the  top  fpit  next  to  the  roots  of 
the  trees  ;  alfo,  mix  fome  vegetable  moulti,  from  the  melon 
and  cucumber  beds,  v/itli  rotten  leaves,  as  a  manure  for  the 
borders. 

1  have  headed  down  many  trees  thjt  had  net  this  pre- 
paration ;  and  yet  they  throve  very  well,  but  did  not  fend 
to;th  luch  fine  roots  and  (hoots  as  thof^e  that  v.'cre  (b  pre- 
pared. 

If  the  above  dire£l;ons  be  followed,  you  v/iil  get  more 
pears  in  three  or  four  years  than  you  can  in  twenty-five  years 
by  planting  young  trees,  and  pruning  and  managing  them  in 
the  common  way. 

If  pears  are  grafted  on  free  Hocks,  fuch  as  Cohnars,  Pear 
D'Auch,  Crafanes,  L'El'chaire ries,  Virgouleufes,  and  Winter 
and  Slimmer  Bonch'etiens. 

The  dopih  of  the  mould  for  pear-trees  fiiould  'never  be 
lefs  than  three  tect,  laying  the  bell  mould  at  top,  to  encourage 
the  roots  to  come  as  near  the  furface  as  poflible.  If  the  bot- 
tom be  clay  it  will  be  very  necefFary,  once  in  every  five  or  fix 
years,  to  open  the  ground  round  the  roots  of  the  trees,  and  cut 
cfFall  the  large  ones  that  ate  inclining  to  run  into  the  clay  ;  by 
fo  doing  your  trees  will  throw  out  freih  roots  that  will  run  near 
the  furlacc,  provided  the  mould  is  good  near  the  top. 

You  may  have  a  crop  of  early  peas,  lettuce,  or  Ipinach,  or 
any  other  fnicdl  crops  on  the  ground,  during  the  winter  and 
fpring  ;  but  no  late  crops  by  any  means.  If  the  ground  can  be 
[pared,  I  would  advifc  to  have  no  fummer  crops ;  but  keep 
the  boidcis  hoed,  in  particular  alter  rain,  otherwife  the  ground, 
if"  a  flrong  loamcy  or  clayey  foil,  will  be  apt  to  crack  in  dry 
weather ;  but  by  fiequent  (fiinng  between  wet  and  dry  this  will 
be  in  a  great  meafure  prevented,  and  the  fun's  rays  admitted 
into  the  mjuld,  v.hich  will  greatly  heighten  the  flavour  of  the 
fruit.   When  you  can  conveniently  f^iaic  the  ground  in  winter. 


no       TREATISE  ON  THE  CULTURE  AND 

it  fhould  be  ridged  up  to  fweeten  the  mould  ;  which  you  may- 
very  well  do,  if  you  fow  early  peas  on  the  fides  of  the  ridges  ; 
which  is  by  far  the  heft  way  to  preferve  the  peas  from  the 
froft,  and  to  prevent  them  from  rotting,  which  will  fometimes 
happen,  if  the  land  be  ftrong,  before  they  begin  to  vegetate. 
Or,  you  may  fow  an  early  crop  of  carrcfs  or  fpinach  in  the 
ground. 


x/ 


MANAGEMENT  OF  FRUIT  TREES,  &c. 


CHAPTER    VIII. 


OF   VINES. 


Different  Sorts  of  Vines  cultivated  in  England. — Of  their  Pro- 
pagation.— Experiments  on  Training  and  Pruning,  zoith  full 
DireBions  Jor  the  right  Performance  of  both. —  Ufi  oj  the. 
Compofition  in  Pruning. — OflVatering. — Preferving  Grapes 
from  Flies,  IFafps,  and  Birds. — OJ  gathering  Grapes,  and 
keeping  them  in  Winter* 

X.  HE  Vine  is  a  native  of  mod  of  the  temperate  parts  of  the 
world,  and  has  been  cuhivated  ever  fince  the  flood.  It  belongs 
to  the  firll  order  of  Linnaeus'  fifth  cUfs,  Pentandiia  Mono- 

I  fiiall  here  felefl  thofe  vines  which  are  mof!  eReemed  in 
this  country,  for  the  houhoufe,  vinery,  and  natural  wail ;  and 
give  a  fhort  defcripiion  ol  each. 

N.  B.  The  letter  A  diftinguifiies  the  proper  forts -for  a 
hot-houfe;  the  letter  z/  for  a  vinery;  and  the  letter  tw  for  a 
common  wall. 

1.  The  July  Grape,  or  Morilion  Noir  Hatif,  is  a  fmall 
round  black  berry, of  afugary  juice,  and  is  principally  efteem- 
ed  for  being  early  ripe,  which  is  in  September,  v.  w. 

2.  The  Royal  Mufcadine,  D'Arboyce,  or  ChafTelas 
Blanc,  is  an  excellent  grape  ;  the  bunches  are  large  and  com- 
pofed  of  round  amber-coloincd  berries  of  a  rich  vinous  tafle. 
In  a  fine  fealon  it  ripens  in  September,  h.  v. 

3.  The  Malmfey  Mi'.fcadine  fomewbat  refembles  the 
picceding  ;  tlie  juice  is  very  fweet,  and  of  a  big!;  flavour. — 
This  is  a  good  bearer  and  a  very  fine  grape,  zc.  v. 

4.  The  Black  Mulcadine.  This'is  a  good  bearer,  and  the 
berries  are  beautifully  powdered  with  a  bUuih  bloom,  h.  v. 

5.  The  White,  or  Common  Mufcadine,  by  fome  called 
the  ChafTelas,  This  refembles  the  Royal  Mufcadine,  but  the 
berries  are  fmaller  ;  and.  although  it  is  not  fo   fwcet  as  the 


82        TREATISE  ON  THE  CULTURE  AND 

Royal,  it  is  the  befl  grape  that  we  have   for  a  common  wall, 
and  a  great  bearer,  zo. 

6.  The  White  Mufcat  (A  Alexandria,  or  Alexandrian 
Trontinjc.  Tnt  berries  are  oval,  and  the  bunclies  long  This 
grape  has  a  rich  vinous  juice,  and  is  efteemed  an  exceeding 
good  grape  tor  the  hot  houfe.   k. 

7.  The  Red  Mufcat  of  Alexandria  refembles  the  former  ; 
only  the  benifs  are  red    A, 

8.  The  White  Mufcat,  from  Lunel,  This  grape  has  large 
oval  berries  o^  an  am.jer-co!<jur,  and  tall  iA  a  vinous  juice. 
This  vine  is  a  plentiful  bearer,  and  h;^h!v  eitcemed    k.  v. 

9.  The  Bidck  Mufcadel  has  large  uval  berries  ot  a  black 
colour,  and  ple^fant  juice,  h.  ' 

10.  The  Red  Mufcadel  has  large  red  berries  of  an  oval 
Ihape,  and  si  pens  late.     The  bunches  are  very  large,  k. 

11.  The  Black  Damafcus  has  large,  round,  black  col- 
oured berries ;  the  flclh  is  rich,  and  well  flivouicd.  This  is 
an  excellent  late  gr.)pe    h. 

12.  1  he  Black  Grape  from  Tripoli  has  large  black  ber- 
ries, and  is  an  excellent  grape,  k 

13  The  Black  Spanifh,  or  Alicant  Grape.  This  grape 
has  black  berries  of  a  pleafant  flavour,  h   v. 

J4.  The  Black  Grape  Ir^m  Lfbon.  This  grape  has 
large  round  juicy  berries,  and  the  bunches  refembie  the  Black 
Hamburgh      This  is  a  good  grape    h.  v. 

\^.  The  B'ack  Fiontinac,  or  M.rfcai  N oir.  This  grape 
has  pretty  large  round  berries,  black  when  ripe,  and  covered 
with  a  mealy  powder.  It  has  a  rich  vinous  juice,  and  lipens 
in  Otiober.  v.  h. 

lb.  The  Red  Frontinac,  or  Mufcat  Rouge,  is  a  very  fine 
grape,  and  greatly  efteemed.  Ii  has  large  bnck-coloured  ber- 
ries, and  the  juice  is  of  a  highly  vinous  flavour,  ■u. 

17.  The  White  Frominac,  or  Muiot  Bl  mc,  has  large 
bunches  compofed  of  round  berries.  The  juice  of  this  grape, 
when  fully  ripe,  is  exq  ufise.  h.  v  w. 

1 8.  Gi  izzly  Frontinac  has  round  berries,  of  a  colour  com- 
pofed ot  brown,  red  and  yellow.  This  grape  has  an  excellent 
flavour,  h.  v. 

19.  The  White  Sweet  Water.  The  berry  is  large,  ot  a 
white  colour  and  very  agreeable  juice.  This  is  efleenied  an 
excellent  grape,  and  ripens  in  September,  h.  v.  xi. 

20.  The  Black  Sv^eet  Water  has  a  fmall  round  fli  berry, 
of  a  fweet  talle  ;  but,  being  apt  to  crack,  is  nc^t  much  in  re- 
pute. The  buds  are  very  fond  ot  this  grape,  which  ripens  in 
September,  v.  w. 


MANAGEMENT  OF  FRUIT  TREES,  &c.      83 

21.  The  Bhi  k  Hdnihuigh.  The  buricb.es  ot  this  grape 
are  large,  cotDf-olerl  of  iaige  oval  bluck  heme';,  ol  a  plcrifunt 
fweet  juice  ani  vinoi's  flavour.     It  ripens  in  November,  h.  v. 

22.'  The  Rorl  Hamburgh  has  tliin  fkimied  berries  of  a 
dark  red.  The\  h.^ve  a  rich  vinous  flavour,  and  ripens  about 
the  fame  time  wuh  the  former    k.  v. 

23.  The  While  Hanibuigh.  This  grape  has  large  oval- 
Ihaped  bernes.  and  is  >\  prett.  good  bearer,  h. 

24.  The- Small  BLck  Cluitei  his  Imall  oval  ben ies  The 
leaves  are  coveied  with  a  hoaiv  down.  This  is  a  very  pleaf- 
ant  fruit,  v.  w. 

25.  The  Lirge  Black  CluUer  is  larger  titan  the  former, 
and  has  a  very  lough  harlh  taile.  Mr.  SpecchI)  fays,  that  he 
had  this  grape  lioin  Lifbon,  and  was  allured  that  it  is  the  grape 
of  which  they  rucjke  Red  Port  Wine,  i  have  had  the  fame 
grape  eight  or  ten  years,  v. 

26.  The  White  Grajre  from  Alcobaca.  This  grape  bears 
large  bunches  ot  white  juicy  berries,  v. 

27.  The  White  Monlion  has  an  oval-fhaped  juicy  berry. 
The  leaves  are  downv  on  the  un  ier  fide,  k.  v. 

s:8.  Early  White  Grape  from  TcnerifTe.  The  berries 
are  of  a  middling  fizc,  and  the  flvifli  remaikably  fweet  and 
jnicy.  V.  w. 

29.  The  White  Parfley-Ieav'd  Grape,  or  Ciotat.  This 
grape  has  round  berries,  white,  juicy,  and  fwect.  There  is  a 
fortot  the  paifl  v-leav'd  grape  with  red  fruit,  v. 

30.  The  White  Corinth  Grape  has  a  fmall  round  berrv, 
with  a  fine  juicy  flefli  of  an  agreeable  flavour,  v. 

31.  The  Aleppi  Grape  has  middle  fized  berries,  with  a 
juicy  flefh  or  a  very  fine  fldvour.  This  is  a  curious  grape,  fre- 
quently Itriped  bUck  and  white,  k.  v. 

32.  The  Red  Grape  from  Syracufe.  This  is  a  very  fine 
large  giape.  h. 

33.  L'Cceur  Grape,  or  Morocco  Grape.  This  grape  has 
berries  ot  a  tawney  colour,  and  is  highly  eilcemed.  /i. 

34  The  Golden  Galician  Grape  has  large  oval  berries, 
ot  a  yellow  colour,  and  tolerable  flavour,  k. 

35.  The  Black  Raifin  Giaiie.  Tfiis  fpecies  has  large 
black  berries  of  an  oval  form.  The  fkin  is  thick,  and  the 
flelh  firm.    k. 

36  The  White  Raifin  Grape  refembles  the  preceding, 
only  iliat  the  berries  are  white,  /i. 

37.  The  Malvoife,  fometimes  called  the  Blue  Tokay,  has 
fmall  brownifli  berries,  powdered  with  a  blue  bioom.  The 
juice  is  vinous,  h.  v. 


§4         TREATISE  ON  THE  CULTUR 

38.  The  Genuine  Tokay  is  a  white  grape,  with  a  thiji 
fkin,  delicate  fiefli,  and  agreeable  juice,  h.  v. 

39.  The  Lombardy  Grape  has  fine  large  flame-coloured 
berries  full  of  a  fine  juice  ;  and  the  bunches  grow  to  a  great 
lize,  frequently  weighing  more  than  fix  pounds,  k.  v. 

40.  The  Smyrna  Grape.  This  has  a  large  red  berry  of  a 
very  fine  flavour,  and  is  eRecmed  a  very  good  grape,  k.  v. 

41.  The  Brick  Grape,  fo  called  Irom  its  colour,  has  fmail 
berries,  but  the  juice  is  fwect.  v.  w. 

42.  The  Claret  Grape  has  fmall  black  berries,  with  a 
blood-red  juice  ;  but  the  grape  is  very  harfli,  it  not  perfeftly 
ripe.  h.  V. 

43.  The  Syrian  Grape.  This  has  large,  white,  oval  ber- 
ries, with  a  thick  flcin  and  hard  flefh.     It  is  a  good  bearer,  h. 

44.  The  Auverna,  or  True  Burgundy  Grape,  fometimes 
called  the  Black  Morillon,  is  an  indifferent  fruit  for  the  table  j 
but  is  efieemed  one  of  the  bell  for  making  wine.  v.  w. 

45.  Cat's  Grape.  This  grape  has  fraall  berries  of  a  pale 
green  colour.  The  flefli  is  (oft  and  juicy,  but  of  a  very  difa. 
greeablt  t.iffe,  unlets  quite  ripe.  h.  v. 

46.  1  he  Damfon  Grape  has  very  large  berries  of  a  pur- 
ple colour,  h, 

47.  St.  Peter's  Grape  has  a  large  oval  berry,  of  a  deep 
black  colour  when  ripe;  the  bunches  are  large,  and  the  flefli 
juicy  ;  it  ripens  late.  v. 

48.  The  Greek  Grape.  The  berries  are  of  a  bluifii  white 
colour  ;  and  it  is  efieemed  a  fine  giape.  h,  v. 

49.  The  Black  Corinth,  or  Currant  Grape,  is  a  fmall 
roundifh  berry,  generallv  without  a  Itone,  of  a  deep  black 
colour.     It  has  a  fweet  juice,  and  ripens  in  October,  h.  v, 

50.  The  Cornichon  Grape  has  berries  of  a  remarkable 
fhape,  long  and  narrow,  of  a  white  colour,  with  a  firm  fweet 
flefh.  h. 

51.  The  Red  ChafTelas  is  very  like  the  ChafTelas  Blanc 
in  fize  and  fhape,  but  is  of  a  dark  red  colour.  It  is  a  very 
good  grape,  but  ripens  later  than  the  white, 

|2.  The  New  Mufcat  of  Jerufalem  was  introduced  by 
Mr.  Philip  Miller,  a  vine  of  which  is  now  in  the  Botanic 
Gardens  at  Chelfea.  It  has  large  round  berries  of  a  red  col- 
our :  fome  of  which  I  have,  in  fine  feafons,  feen  as  large  as 
a  goofeberry  ;  but,  as  it  does  not  ripen  well  on  the  natural 
wall  in  this  country,  it  might  be  worth  while  to  try  it  in  a  hot- 
houfe,  or  vinery.  It  was  introduced  here  about  thirty- fix  years 
ago.  h,  V. 


MANAGEMENT  OF  FRUlT  TREES,  .&c.      85 

^3.  The  Black  Prince.  This  has  fine  large  berries,  and 
the  bunches  grow  to  a  large  fize  :  1  have  had  tiiem,  in  a  la- 
vourable  fealon,  on  the  natural  wall,  wei^;h  a  pound  and  a 
half.  This  grape  very  well  deferves  a  place  in  the  houhoufc 
and  vinery. 

To  the  foregoing  may  he  added : 

Black  Frankindale.  Red  Conflantia, 

Black  Gibraltar,  Red  Raifin, 

Black  Mufcatol'  Akxanujia,  Sir   Abraham  Pitcher's    Fine 

The  Miller  Grape,  Black, 

New  White  Sweet  Water,       Weft's  St.  Peter, 

PafFe  xMufk,  White  Conftantia. 

Pearl  Mufcadine, 

From  the  Red  and  White  Conftantia  is  made  the  famous 
ConRantia  Wine,  fo  called  from  a  place  near  the  Cape  ot 
Good  Hope. 

My  worthy  friend.  Colonel  Patterfon,*  informs  mc,  iliat 
this  vine,  whcri  tranfplr.ntcd  to  but  a  fmal!  diftance  {"roin  that 
fpot,  produces  a  very  interior  wine.  In  his  narrative  he  iays, 
"  Conftantia  produces  excellent  wine,  though  the  fituation 
is  ratlier  low.  It  is,  hov.-ever,  preferable  to  ail  other  parts  of 
this  diftrift  ;  not  only  becaufe  it  is  rather  more  elevated,  but 
on  account  ot  the  nature  of  the  foil,  which  is  a  light  Tandy 
loam."* 

SeleS  Vines  for  a  [mall  Garden. 

The  White  Mufcadine;  White  Sweet  Water:  Black 
Sweet  Water;  Large  Black  Cluflcr ;  Small  Black  Clufter ; 
the  Miller  Grape. 

St.  Peter's,  and  the  Black  Hamburgh,  will  do  very  wcli 
in  favourable  feafons. 

Of  the  Propagation  of  Vines. 

The  vine  is  propagated  by  feeds,  cuttings,  and  layers  ; 
and  by  grafting  and  inoculation. 

When  vines  are  to  be  railed  from  feed,  it  fhould  be  fown 
about  the  latter  end  of  February,  or  beginning  of  March,  in 
pots  filled  with  light  frefh  mould,  and  plunged  in  a  moderately 
warm  hot-bed,  gently  fprinkling  the  mould  from  a  watering- 
pot  having  a  fine  rofe.     About  fix  or  eight  feeds,  if  good,  will 

*  This  gentleman  is  v.ell  known  in  the  Literary  World,  by  his  Nara- 
tive  of  Four  Jouraies  into  the  ('ountry  of  the  Hottentots,  and  Caffraria  ; 
from  whence  he  fent  a  great  many  new  plants  ai;d  feeds  to  England.  He  al- 
fo  brought  home  M/jth  him  l\iir,e  cuiious  (kins;  and  good  drawings  of  maBy 
plants,  animals,  &c. 


86   TREATISE  ON  THE  CULTURE  AND 

be  fufficient  for  a  fmall  flower-pot;  tor,  if  fown  too  thick,  the 
plants  are  apt  to  be  drawn,  and  thereby  become  very  weak. 
In  dry  weather,  the  pots  (hould  be  watered  gently  every  day ; 
but  in  wet  or  moift  weather  this  may  frequently  be  omitted, 
giving  them  fo  much  only  as  will  keep  the  mould  moift  till 
the  plants  begin  to  vegetate.  The  proper  time  ior  watering 
is  in  the  atternoon,  when  the  fun  is  going  off  the  frame.  Ob- 
ferve  to  fhut  the  frame  down  immediately  after  watering  ;  and 
if  the  heat  be  not  too  great,  it  may  remain  (hut  during  the 
night.  As  the  heat  of  the  bed  begins  to  decay,  you  muft 
add  a  lining  of  horfe-dung  and  frelh  leaves ;  which,  when 
occafion  requires,  may  be  fhaken  up  and  repaired  by  adding 
fome  frefh  leaves  and  dung  to  it,  and  thus  keep  up  a  proper 
warmth  till  the  plants  have  got  a  fufficient  ftrength  to  do  with- 
out any  bottom  heat. 

About  the  latter  end  of  Auguft  it  will  be  necelTary  to 
take  the  lights  off,  that  the  plants  may  be  hardened  before 
winter,  taking  care  to  fhelter  them  in  frames  covered  with 
mats,  which  will  prevent  the  froft  in  the  laUer  end  of  0£lo- 
ber  and  beginning  of  November  from  injuring  the  tender 
Ihoots. 

When  the  plants  are  about  fix  inches  high,  they  fhould 
be  tranfplanted  fingly  into  deep  pots,  filled  with  the  fame  fort 
of  vegetable  mould  as  is  direfted  to  be  ufed  for  vines  ;  taking 
great  care  not  to  hurt  the  roots,  nor  to  break  the  leaders  ;  then 
plunge  them  again  into  the  hot-bed  ;  but  if  the  heat  of  the  old 
bed  be  too  much  decayed,  it  will  be  neceflary  to  have  a  new 
one  prepared  before  hand  to  receive  the  pots  as  foon  as  the 
plants  are  tranfplanted.  If  they  grow  vigoroufly,  it  will  be 
necelfary  to  fhilt  them  into  flill  larger  pots. 

When  the  plants  are  above  fix  inches  high,  they  fhould 
be  carefully  tied  to  fmall  rods,  leaving  only  one  ftem  for  the 
firft  year.  The  rods  fhould  be  as  high  as  the  frames  will  per- 
mit. 

When  the  leaves  begin  to  drop,  they  Ihould  be  carefully 
picked  ofFthe  pots,  to  prevent  the  plants  from  getting  mouldy, 
which  would  very  much  injure  them. 

The  plants  fhould  be  kept  under  frames,  or  put  into  the 
green-houfe,  in  hard  winters,  to  fhelter  them  from  fevere 
frofis.  In  the  fpring,  about  March  or  the  beginning  of  April, 
(middle  of  May  in  America)  if  from  feed  ripened  in  this 
country,  they  may  be  planted  out  againft  the  walls  where  they 
are  to  remain  ;  but,  it  trom  feed  imported  from  vine  coun- 
tries, I  would  advife  not  to  plant  above  one  or  two  againfl 
the  wall,  or  in  the  hot-houfe,  before  you  have  obtained  a  fpe- 


MANAGEMENT  OF  FRUIT  TREES.  &c.      87 

cimen  of  the   fruit,  and  be  fatisfied  that  they  are  worth  culti- 
vating. 

After  they  are  planted,  they  fhould  be  cut  at  the  third 
eye,*  if  ftrong  ;  but  at  the  fecond,  if  weakly  :  At  the  fame 
time  remember  to  rub  oiF  the  lower  bud  wiih  your  finger  and 
thumb,  as  hereafter  directed. 

It  vines  are  to  be  propagated  from  cuttings,  they  fhould 
be  chofen  from  the  (hoots  that  are  beft  ripened,  and  have  the 
{liorteft  joints  ;  always  having  one  or  two  joints  of  the  lafl 
year's  wood,  cutting  it  peile6ily  fmooth,  and  a  little  rounding 
at  the  lower  end,  and  as  near  to  a  joint  of  the  old  wood  as 
poITible.  The  upper  end  fhould  alfo  be  cut  fmooth  and  (lop- 
ing towards  the  wall  ;  but  if  they  are  planted  in  beds  or  bor- 
ders, let  the  cut  always  face  towards  the  North.  When  cut- 
tings are  planted  againft  piers  or  walls,  let  it  be  at  about  a  foot 
diliant  from  each  other,  according  to  the  vacant  fpace,  and  fo 
deep  as  to  have  the  fecond  eye  level  with  thtgiound  ;  remem- 
bering always  to  rub  off  the  lower  eye.  By  fo  doing,  if  no 
accident  happens  to  the  top  bud,  there  will  be  a  (hoot  produc- 
ed irom  each  eye,  with  a  little  one  under,  which  (hould  al- 
ways be  rubbed  off  as  foon  as  it  begins  to  fwell  ;  for  if  fufFered 
to  grow  to  any  confiderable  fize,  you  will  be  in  danger  of  in- 
juring the  large  one  in  rubbing  the  fmall  one  off.  Remember 
alfo  to  pick  off  all  the  runners  and  fide-fhoots,  as  before  di- 
refted,  leaving  only  two  (hoots,  which  (liould  be  trained  at 
their  full  length.  About  January  or  February  ihey  may  be 
pruned,t  leaving  one  or  two  eyes  on  each  accordmg  to  the 
llrength  of  the  (hoot,  which  (liould  be  managed  as  (hall  be 
more  fully  explained  hereafter. 

In  the  firll  year,  efpecially  if  the  fummer  be  drv,  and 
proper  attention  be  not  paid  to  the  watering  of  them,  they  will 
make  but  little  progrefs  ;  but  in  the  fecond  year  you  will  plain- 
ly difcern  which  is  the  flrongeft  plant,  which  (hould  only  be 
left  to  fill  up  the  vacant  fpace  on  the  wall  :  The  reft  fhould  be 
taken  up  and  planted  in  other  fituations  where  they  are  wajited. 

Mr.  Speechly  and  others  praftife  a  method  of  propagat- 
ing the  vine  from  one  eye  and  a  tew  inches  of  the  preceding 

♦  That  is,  ihree  eyes  from  the  ground. 

+  In  America  the  pruning  of  vines  fhould  be  performed,  not  in  the  fall* 
for  the  hard  froll  is  then  apt  to  kill  the  joints  which  are  cut,  and,  fomctimei 
it  kills  the  whoie  branch.  Neither  fhculd  it  be  done  loo  late  in  the  fpiing, 
for  the  vegetatica  is  fo  r.;pid,  aiid  the  fap  mounts  in  fuch  abundacce,  that 
the  vines  are  in  great  danger  of  bleeding  to  death.  The  iatter  end  of  Febru- 
ary, or  the  fiift  week  in  Match,  leems  to  be  (he  beft  time;  btit,  as  the  fca- 
fous  differ  fo  widely  in  different  years,  much  mufl,  oa  this  point,  be  IcTt  to 
the  obfervation  aad  judgn;c.it  of  the  cultivator. 


88        TREATISE  OrsT  THE  CULTURE  AND 

3'ear's  wood,  which  he  prefers  to  thofe  raifed  by  cuttings  in 
the  common  way,  lor  the  following  reafons  :  "  They  have 
more  abundant  roots,  grow  fliorter  jointed,  are  more  pioHfic, 
and  will,  if  permitted,  come  into  bearing  the  fecond  year." 

You  fliouid  make  choice  ot  the  cuttings  after  a  warm  dry 
feafon,  fuch  as  laft  year  (1800;)  but  not  after  fiich  as  the  year 
before,  when  the  wood  did  not  ripen  properly,  ov^ing  to  the 
wet  and  cold  feafon.  Each  cutting  ihould  have  two  inches 
of  the  old  wood,  with  one  eye  of  the  new.  When  you  prune 
your  vines  you  will  have  great  choice;  you  fhould  then  fele61 
your  cuttings  of  a  middling  lize,  the  wood  round  and  per- 
ie6tly  ripened. 

If,  however,  my  friend,  MonGeur  Le  Geau,  of  Spring 
Mills,  will  have  the  goodnefs  to  add  his  opinion  at  the  bottom 
of  this  note,  the  reader  will,  I  am  certain,  derive  great  ad- 
vantace  from  it. 

Vines  are  alfo  propagated  by  layers  in  the  following  man- 
ner :  Take  layers  irom  walls  or  palings,  obferving  to  train  the 
Ihoots  at  full  length  during  the  fummer.  Then,  about  the 
month  ot  February,  take  Tome  of  the  fineft  and  ftrongefl 
fhoots,  and  lay  them  in  the  ground  about  fix  inches  below  the 
furface  ;  at  the  fame  time  making  an  incifion  or  two  in  the  old 
wood,  or  giving  it  a  twiftjuft  below  a  joint  :  Thay  will  gen- 
erally take  without  notching  or  twilling  ;  yet,  as  it  is  the  lar- 
er  way,  I  would  advife  it  to  be  done.  The  tops  ot  the  layers 
Ihould  ihen  be  cut  off,  leaving  two  or  three  ffrong  eyes  upon 
each. 

When  the  fhoots  begin  to  run,  they  fhould  be  tied  to  long 
flakes,  to  prevent  their  being  broken  by  the  wind.  All  the 
runners  and  fide-fhoots  are  to  be  picked  off,  leaving  only  two 
or  three  fine  ftrong  fhoots  on  each  plant,  which  fhould  be 
trained  at  full  length  during  the  fummer. 

After  the  fhoots  are  laid,  it  will  be  necefTary  to  mulch 
them  with  good  rotten  dung,  or  rotten  leaves,  which  will  keep 
the  mould  raoift  ;  and  in  very  dry  fuinmers,  fuch  as  the  laft, 
(1800)  it  will  be  necefTary  to  give  them  a  good  watering  once 
or  twice  a  v.'eek  :  this  will  wafh  in  the  dung  or  leaves  about 
the  roots,  and  caufe  the  layers  to  llioot  more  vigoroufly. 

In  choofing  vines  from  thenurfery,  I  would  recommend 
thole  which  have  the  ffrongefl  and  longefl  flioots. 

If  the  foregoing  direfciions  are  properly  aiiended  to,  the 
plants  will  be  rooted  and  fit  well  for  planting  out  in  the  au- 
tumn. 

When  any  are  to  be  planted  out,  they  fhould  be  careful- 
ly cut  off  from  the  mother  vine  and  cariied  without  fliaking 
the  eaiih  from  their  roots,  to  the  fpot  where  they  are  to  be 
planted. 


MANAGEMENT  OF  FRUIT  TREES.  &c.      89 

If  the  feafon  be  warm  and  fine,  the  grapes  oF  early  kinds 
ripen  very  well  on  thefe  layers  before  they  are  taken  up  ;  dnd, 
if  properly  managed,  they  will  bear  fonie  fruit  the  firil  year 
aiier  planting.  One  ot  the  ftrongeft  Ihoots  muft  be  leb  nearly 
at  full  length,  cutting  it  as  high  as  the  uppermoft  full  bud, 
leaving  nothing  but  round  well-ripened  wood.  It  there  are 
three  Ihoots,  the  remaining  two  (hould  be  cut  fo  as  to  leave 
only  two  full  eyes  upon  each,  which  fhould  be  trained  at  full 
length,  as  before  diietled,  to  produce  fine  wood  for  next  year. 
The  fhoot  which  was  trained  the  preceding  year  fhould  then 
be  cut  dowr.',  leaving  only  two  flrong  eyes  to  produce  wood 
for  the  following  year  ;  and  fo  on  every  year,  cutting  the 
branches  alternately  ;  by  fo  doing,  you  will  be  able  to  keep 
your  walls  always  covered  with  fine  healthy  bearing  wood. 

This  method  of  laying  is  praflifed  with  great  fuccefs  b; 
many  Nurferymen  in  the  neighborhood  of  London  ;  ««  par- 
ticular by  Meflis.  Gray  and  Wear,  at  Brompton-P  »»i  nurfe- 
ry,  and  by  MefTrs.  Kirke,  at  Brompton  ;  each  oi  whom  raifes 
annually  teveral  hundred  plants,  for  whir!-  they  find  a  great 
demand.  -    ' 

If  any  vines  that  have-te^ti  raifeJ  from  feed  fhould  not 
prove  to  be  of  a  goqr?  fl;?\uur,  they  will  be  very  fit  to  graft  or 
inarch  the  finer  forts  of  vines  on  :  As  the  coarfer  forts  grow 
more  vigorous  than  the  finer,  they  are,  for  that  reafon,  filter 
for  grafting  or  inarching. 

The  beff  m:mure  for  vines  is  a  mixtureof  vegetable  mould,* 
rotten  fpit  dung,  and  frefh  loam  (turf  and  all ;)  this  (hould  be 
thrown  in  a  heap,  and  frequently  turned,  for  a  year  or  two  be- 
fore it  is  ufed. 

Obfervations  and  Experiments  on  the  Training  and  Pruning 
of  Vines. 

The  fol'owlng  is  the  method  that  1  purfued  with  fome 
vines  which  were  planted  againft  the  pio"S  of  a  South  wall, 
and  among  old  peaches,  netlarines,  plums,  &c. 

When  I  took  them  in  hand,  the  iruii  was  fo  final!  and 
hard  as  to  render  it  unfit  to  be  fent  to  the  table.  The  vines 
were  trained  upright,  which  cai)fed  them  to  grow  io  lux- 
uriantly that  the  fap  flowed  into  the  branches  in  {lead  of  the 
fruit.  '    - 

*   For  producing  vegetable  mould,  fee  the  direilions  for  the  maniscment 
of  apple-tiets. 

M 


go   TREATISE  ON  THE  CULTURE  AND 

In  the  year  1780),  I  let  two  flrong  branches  grow  to  their 
full  length  without  t(  pping  them  in  the  fummer.  In  1790  I 
trained  them  in  a  ferpentinr  form,  \_See  Plate  10.]  leaving  about 
thiity  eyes  on  each  fhoot,  which  produced  one  hundred  and 
twenty-five  bunches  ot  grapes,  weighing  from  one  pound  to 
a  pound  and  a  quarter  each.  Every  one  that  faw  them  faid, 
that  the  large  ones  were  as  fine  as  forced  grapes  ;  while  the 
fmall  ones  produced  ironi  branches  o\  the  fame  vme, 
trained  and  pruned  in  the  old  way,  weie  bad  natuial  grapes, 
and  not  above  twice  the  fize  of  large  currants.* 

More  fully  to  prove  the  fuccefs  attending  this  experiment, 
I  next  year  tiained  five  plants  in  the  fame  way,  allowing  the 
fiioots  intended  tor  bearing  wood  to  run  to  their  full  length 
in  fummer,  training  them  wherever  there  was  a  vacancy  be- 
tween the  old  trees  ;  where  there  was  none,  I  ran  ihem  along 
the  top  of  the  wall,  without  topping  them.  In  winter  I  train- 
ed then>in  a  ferpeniine  manner  fo  as  to  fill  the  wall  as  regu- 
lai  ly  as  poflihle  :  They  were  as  produfciive  as  thofe  in  the  for- 
mer year. 

Alter  a  three  year'."  trial,  1  thought  I  was  warranted  to 
follow  the  fame  praftice  wnrr-'hf!  whole  ;  and  in  the  year  1793 
I  fent,  tor  the  ufe  ot  his  Mtjelly  ar.H  the  Royal  family,  thiee 
hundred  and  feventy-eight  bafkeis  of  grapes,  each  weighing 
about  three  pounds,  without  planting  a  fingle  vine  more  than 
there  were  the  pteceding  year,  in  which  i  was  able  to  fend 
only  fitty-fix  bafkets  of  the  fame  weight;  and  thofe  fo  bad 
and  ill-npened  that  I  was  afliamed  ot  them,  as  they  were  not 
fit  to  be  feen  to  the  table. 

In  this  year  there  was  more  than  a  quarter  of  the  crop 
deflroyed  by  birds  and  infetts,  and  rotted  by  the  wet. 

Although  the  above  flaternent  is  within  the  bounds  ot 
truth,  it  may  appear  to  the  reader  like  an  exaggeration  ;  but 
it  is  in  the  power  ot  every  one,  who  will  foilow  the  diietlions 
here  given,  to  prove  the  advantage  that  will  accrue  from  this 
method  of  training. 

rheabove  experiments  were  all  made  on  the  natural  walls, 
and  I  hope  will  be  fuflBcient  to  convince  every  unprejudired 
perfon  ot  the  great  advantage  that  the  ferpentine  method  of 
training  vines  polTelfes  above  the  common  way. 

It  may  be  proper  to  obferve,  that  the  Ihoot.'s  flinuld  be 
brought  as  near  as  pullible  from  the  bottom  ot  the  vine,  that 

*  I  corjurc  the  American  planter  to  read  th'S  with  attenticsn.  Wifh  a 
£ue  cbfervancc  of  the  dircflions  here  laid  down,  hew  r'ertitul  ir.ight  good 
gfapss  become  in  Pcnnfylvania,  New-Jcrfey,  and  Ncw-York  ! 


MANAGEMENT  OF  FRUIT  TREES,  &c.      91 

(he  wall  mav  be  well  covered.  When  the  walls  are  high,  and 
the  {hoots  from  the  ferpentine  branches  flrong,  we  fometimcs 
let  them  remain  ;  but  it  the  walls  are  low,  and  the  fcrpent^ne 
branches  produce  wejk  flioots,  we  cut  them  out  in  the  au- 
tumnal pruning,  and  train  up  the  Urongeft  of  the  young  wood 
in  their  room  ;  as  duetled  in  the  explanation  ot  plate  10. 

On  the  Pruning  and  Training  of  Vines. 

It  is  to  be  obferved,  that  the  wood  mult  be  flrong,  or  the 
vines  will  produce  fmall  bunches.  It  that  be  the  cafe,  cut 
them  down  to  two  or  three  eyes,  in  order  to  have  Itrong  wood 
lor  ne-it  year.  Vines  bear  their  fiuit  on  the  -".vood  that  was 
produced  the  preceding  year.  It  there  be  a  great  deal  of  old 
naked  wood  on  them,  as  generally  is  the  cafe,  with  fome  fmall 
weak  flioots  at  the  extremities,  always  cut  them  down  as  near 
to  the  ground  as  poffiblc  ;  you  will  then  have  no  truit  tor  that 
year.*  Or  you  may  cut  every  other  flioot,  leaving  the  old  ones 
to  produce  fume  fmall  grapes.  The  next  year  you  will  have 
plenty  ot  fine  wood,  provided  you  take  care  to  nail  in  the 
flrongefl  (hoots,  and  pick  oflP  all  the  fide  flioots  that  are  pro- 
duced from  the  eyes,  pinching  them  off  with  the  finger  and 
thumb,  or  cutting  them  out  with  a  (harp  pen-knife  cloic  to  the 
bud  or  e)  e  ;  but  never  twift  them  ;  tor  by  twifting  them  you 
\vill  hurl  the  bud  that  produces  the  grapes  next  year ;  always 
obferving  to  cut  as  near  to  the  bud  as  pofTible,  and  taking  care 
to  lay  in  the  v/ood  very  thin  in  fummer,  that  the  fun  and  air 
may  be  freely  admitted  to  ripen  it :  By  thefe  means  it  will  grow 
very  llrong.  Take  care  alfo  to  keep  the  Ihoots  nailed  to  the 
v/a!i,  which  will  prevent  their  being  broken  by  the  high  winds ; 
obferving  to  pick  off  all  the  fide  fhoots  every  time  you  nail 
them,  which  ought  to  be  done  feveral  times  during  the  fummer 
months,  according  to  the  quicknefs  ot  their  growth.  In  fine 
weather  they  wili  grow  fo  very  quick,  that  )ou  will  have  oc- 
cafion  to  look  over  them  once  every  fortnight  or  three  weeks, 
iiyou  with  to  have  them  in  good  order.     Never  fuffer  the  vines 

*  It  is  generally  thou^hr,  in  America,  that  when  the  vine  ceafes  to  bear, 
it  if  vvorn  out,  and  ftiould  bis  thrown  aw.iy.  This  is  a  great  error,  ihe  failure 
in  the  crop  ariies  lolely  froia  the  want  ot  proper  management.  A  vine  will 
Jive  as  long,  and,  peihaps,  longer,  than  an  oak  ;  and  (he  older  it  is,  the  be\tcr 
it  1«,  b  ih  as  t>  ilie  .ibiutdance  and  the  quality  of  iti  fruit.  As  a  proof  of  this 
I  need  only  men'ion  the  farmers  vine  at  Hampton  Court  Palacj,  which  is 
oneol  the  curiofuies  tha:  are  Ihewa  ro  liraiij^crs  at  (hat  p. ace.  This  vine  was 
T^lanted  in  the  reign  o(  King  VViiliam.  and  it  bore,  in  1800,  nearly  two  tons 
weight  cfgrjpes.  Mai.y  gemumen  now  in  Philadelphia  have  fe  n  ihis  vine, 
and  have  received  the  fame  account  of  its  produa,  the  (ruih  of  which  is  well 
koown  in  England.  The  fttm  is  about  thiee  /eel  in  gift,  ai.d  the  branches 
caterd  about  Czty  feet  from  the  ftem. 


92        TREATISE  ON  THE  CULTURE  AND 

to  run  together  in  a  clufter,  and  to  mat,  which  will  infallibly- 
ruin  them  for  bearing  the  fuccceding  year.  Top  the  {hoots 
that  have  been  trained  in  a  Terpentine  manner,  as  loon  as  the 
grapes  come  to  the  fize  of  very  fmall  green  peas,  a  joint  or 
two  above  the  Iruit ;  but  never  top  the  leading  {hoot,  nor  that 
which  you  intend  fhould  bear  fruit  next  year. 

I  ihall  now  give  fome  dire61ions  for  the  fecond  year's 
pruning. 

I  would  never  recommend  the  pruning  of  vines  till  the  be- 
ginning of  February,  except  in  fuch  a  feafon  as  the  rrefent ; 
tor  they  are  more  forward  now  (in  the  middle  of  January) 
than  they  were  la{l  year  in  the  latter  end  of  March  :  This  is 
owmg  to  the  fine  autumn  and  mild  winter,  and  the  wood  being 
fo  well  ripened  in  the  preceding  fummer.  It  is,  however, 
very  common  with  fome  to  begin  pruning  foon  after  the  fall 
of  the  leaf,  before  the  wood  becom.es  hard  ;  but  if  a  Irofl  fets 
in  before  the  wood  is  hard,  in  particular  after  wet  fummers 
and  autumns,  it  will  be  very  much  injured  ;*  1  have  frequently 
feen  it  almo{f  killed  after  autumnal  pruning.  We  often  have 
fine  weather  in  the  months  of  Ocfober,  November,  and  De- 
cember, with  fun  and  drying  winds,  which  helps  to  ripen  the 
wood  after  wet  autumns. 

When  the  vine  leaves  begin  to  fall,  remember  always  to 
take  a  foft  broom  and  fweep  them  off  upwards  in  a  gentle  man- 
ner, which  will  be  of  great  fervice  in  afTifting  to  harden  the 
w^ood. 

When  you  begin  to  prune  in  February,f  always  make 
choice  of  the  flrongeft  and  longeft  fhoots,  leaving  them  as  long 
as  you  find  the  eyes  good  and  plump,  and  the  wood  round  ; 
but  by  no  means  leave  them  when  they  become  fiat ;  as  in  that 
cafe  they  feldom  bear  fruit ;  and  if  they  do,  it  will  be  very 
fmall.  I  never  lay  in  any  that  has  lefs  than  fifteen,  and  from 
that  to  thirty  good  eyes,  according  to  the  ff rength  of  the  fhoot, 
which  will  produce  two  bunches  Irom  every  good  eye.  I  have 
had  feventy  bunches  of  grapes  from  one  flicot.  The  fhoots 
that  have  borne  fruit  in  the  preceding  year  fhould  be  cut  out 
next  year,  except  when  you  want  to  fill  the  wall,  and  the  fihoots 
are  very"  ftrong.  You  will  always  get  plenty  of  fine  healthy 
young  wood  iT  you  are  careful  when  }ou  prune  in  the  winter ; 

*  This  is  the  cafe  in  a  much  greater  degree  in  America,  where  the 
weathei  isfo  much  more  inctofe.  Great  attenlion  Ihould  be  paid  to  this  part 
of  the  djreflions. 

t  The  reader  will  recur  to  vihat  I  have  before  faid,  refptiljng  ihe/«/.« 
for  pruning  in  America. 


MANAGEMENT  OF  FRUIT  TREES,  Sec.      93 

therefore  never  leave  any  but  fine  ftrong  %vood,  always  cutting 
at  the  fecond,  third,  or  fourth  eye  ;  remembering  to  rub  the 
lowell  bud  off,  and  that  which  comes  out  at  the  joint  between 
the  new  and  laft  year's  wood.  By  ihefe  means  you  will  get  as 
much  fruit  from  thefe  fhort  fhoots  as  you  would  have  by  the 
common  way  of  pruning.  Yon  muft  always  obferve  to  leave 
two  or  three'ol  the  ftrongefl  (hoots  for  next  year's  bearing 
wood,  and  never  top  them.  It  you  have  not  room  to  train 
them,  you  may  lead  them  over  the  tops  of  the  other  trees,  if 
the  vines  are  planted  againft  piers;  or  you  may  run  them  be- 
hind the  ftandards,  if  there  be  any,  which  is  generally  the  cafe 
when  the  wallsare  high  :  thus  you  will  cover  all  the  wall,  which 
will  have  a  very  beautiful  appearance  when  the  fruit  is  ripe, 
befidesturnifhinga  plentiful  fupplyof  fine  gi  apes  for  the  table. 
You  may  run  the  flioots  over  the  top  of  the  wall  on  the  other 
fide,  provided  the  walls  are  low.*  I  alfo  train  them  over  the 
tops  of  trees  en  each  fide  ;  which  never  does  any  harm  to  the 
trees  below,  provided  you  keep  them  nailed  to  the  wall.  I 
have  alfo  planted  vines  between  trees  on  North  and  Eafl  af- 
pefls,  and  trained  them  over  the  tops  of  the  South  and  Weft 
walls  to  fill  the  upper  parts,  till  the  peaches  and  ne6tarines 
cover  them.  I  then  cut  away  part  of  the  vines,  leaving  only 
as  many  fhoots  as  I  may  think  necellary. 

Two  years  ago  I  removed  fomc  old  apricots  that  covered 
a  wall  about  one  hundred  and  fixty-five  feet  long,  and  planted 
them  againff  a  new  wall,  leaving  five  vines  that  were  planted 
againft  the  piers.  Thefe  five  plants  have,  in  the  courfe  of 
two  years,  covered  the  above  wall  from  top  to  bottom,  and 
bear  plenty  of  fine  grapes  every  year.  I  alfo  moved  an  old 
vine  on  a  wall  near  to  the  above,  and  cut  it  in  pretty  clofe  ;  it 
has  in  three  years  fpread  twenty-fix  yards,  and  bears  very  fine 
fruit. 

Againft  one  of  the  piers  had  been  planted  a  Black  Ham» 
burgh  Grape,  and  at  the  other  fide  of  the  fame  pier  was  plant- 
ed a  Mufcadine,  at  the  di  (lance  of  about  two  feet  from  each 
other  ;  I  pruned  them  both  according  to  my  method,  and  the 
fecond  year  after,  they  produced  one  thoufand  one  hundred 
bunches  of  fine  grapes. 

*  I  faw  au  inftancs  of  this  in  Kenfing'OD  Gardens,  where  the  vines  hav- 
ing filled  the  fide  of  ihe  walls,  on  which  ihey  weie  planted,  had  been  (rained 
iQ  the  manner  above  defcribed,  over  the  other  fide  of  the  wall,  whcucc  the 
fruit  was  hanging  down  in  great  abundance  ;  and  I  uudcrllaod  it  ripened  very 
v^ell,  though  to  Eaft  and  Well  afpefts.  la  America  grapes  will  ripen  iu  al- 
inoft  any  afpeft,  provided  the  ftcm  ot  the  vite  has  an  »i]>i&  towaids  and 
foint  between  South- Eaft  and  Souih-Wcft. 


94        TREATISE  ON  THE  CULTURE  AND 

I  alfo  tried  an  experiment  by  taking  fome  (hoofs  from  a 
South  wall,  opening  the  ground  deep  enough  to  lay  them  in 
acrofs  the  loot  path,  at  thedillance  ut  ab  ut  tour  feet  fiom  the 
xvall,  and  tied  them  to  iiakes,  training  them  as  elpaliejs,*  lay- 
ing in  the  wood  as  diretkd  tor  walls,  and  keeping  them  as 
low  as  pi'lTible,  that  they  might  not  (hade  the  bottom  of  the 
wall  ;  1  alio  pruned  them  as  I  do  thofe  againft  walls,  laymg 
the  flioois  in  very  long,  except  thofe  that  were  intended  to 
bear  truir  next  year,  from  which  I  took  off  all  the  fide  fhoots 
and  runners  agamft  the  wall  and  efpaliers.  In  a  tavoiable 
leafon  ihele  hear  very  fine  truit,  better  than  what  is  got  troci 
the  walls  by  the  old  method  ot  pruning  + 

Always  obferve  to  ufe  the  compoluion  as  foon  after  prun- 
ing as  pudible.  A.s  the  vine  is  very  porous,  it  foon  imbibes 
the  wet  and  moiflure,  which  brings  it  quickly  to  decay. 

If  at  any  time  a  vine  fhould  be  cut  late  m  the  feafon,  it 
will  be  apt  to  bleed  much  ;  in  that  cafe  the  powder  muft  be 
applied,  repeating  the  application  till  the  bleeding  (lops  + 

I  cut  two  ftrong  vine-branches  in  the  month  ot  June  and 
three  more  in  July,  in  very  hot  weather,  on  purpofe  to  try  the 
efFeft  ot  the  powder  in  flopping  the  bleeding.  The  fap  roie 
fo  ftrong  that  it  worked  out  at  (he  top  in  a  troth  ;  I  applied  the 
powder,  which  in  a  fhorJ  time  entirely  flopped  it. 

IJhali  now  give  fame  DireBionsfor  th:  Watering  of  Vines. 

Alter  the  grapes  are  fet  and  begin  to  fwell,  you  may  water 
them  with  the  Barrow  Engine,  fprinkling  them  all  over  the 
leaves  and  truit,  prefTing  your  tore-finger  over  the  top  of  the 
pipe  ;  by  doing  this  you  can  throw  the  water  as  fine  as  fmall 
rain,  which  will  wafh  all  the  dull  off  the  vines  and  leaves,  that 
are  frequently  covered  with  it,  efpecially  if  the  garden  be  near 
a  public  road,  a^  is  the  cafe  at  Kenfington.  You  fliould  alfo 
wafh  the  infedls  off  the  trees.  In  fine  weather  I  fprinkle  all 
the  wall-trees  thiee  times  a  week,  which  keeps  them   clear 

*  An  efpalier  is  a  tice,  which  is  pliined  out  in  the  open  ground,  and  the 
brancl'cs  ot  wliich  are  trained  in  a  horizontal  dire£l)ou,  and  lied  to  (lakes. 
Thele  trees  aie  never  fufrered  lo  grow  more  thi(n  tour  or  five  feet  higii.  Such 
a  fjllem  ot  XxiXTAX.^'vines  would  do  very  well  for  America. 

J  The  fiuit  would  always  ripen  well  on  efpaliers  in  America,  where 
there  is  rio  waut  <if  fun  ai:d  hear,  which  are  fo  much  wanted  in  England.  I 
am  pe-f'jaded  that  efpalier  vine>.  would,  were  all  the  precautiocs  taken,  pro- 
duce very  well  in  any  part  ot  the  Middle  States. 

\  In  America  i!>e  vIjfs  bleed  much  morecopioufly  than  in  England.  If, 
the-e!ore,  the  pruning  be  drnc  aiiei  ihe  lap  begins  tu  rife,  great  attention 
ihould  be  paid  to  the  lules  heieliid  down. 


MANAGEMENT  OF  FRUIT  TREES,  &c.      95 

from  infefls,  and  promotes  the  fwelling  ot  the  Iruit ;  but  this 
operation  mud  never  be  pertornitd  when  the  nights  are  cold 
and  holly.  Yuu  ihouid  begin  to  fpi inkle  the  iites  when  the 
fun  is  in  an  oblique  dirc6hon,  or  gone  (ff  he  wall,  which  may 
be  about  tour  o'clock  on  a  South  afpett  ;  by  doing  it  at  this 
time,  the  leaves  will  liavetimefo  diy  betoie  night,  and  fo  pre- 
vent the  troll,  it  there  ftiould  be  any  in  the  night,  trom  injur- 
ing them  In  very  hot  and  diy  weather,  give  the  trees  a  good 
boitom  watering  once  a  week, which  will  toiwaid  the  (wedmg 
of  the  fruit.  Vines  jequire  a  great  deal  of  watering;  but  when 
the  fruit  is  fully  fwellcd,  you  (hould  leave  it  off;  particularly 
when  the  nights  begin  to  get  cold,  as  it  would  huit  the  flavour 
of  the  fruit. 

We  (hall  fay  fomething  in  this  place  refpeBing  the  pref- 
ervation  of  grapes  Irom  flies,  wafps,  and  birds  ;  but  for  more 
full  direftions  on  that  head,  fee  the  chapter  '  On  InfeQs,  &c.' 

As  foon  as  the  large  fly  makes  its  appearance,  you  muft 
provide  plenty  of  bottles  a  little  more  than  bA\  filled  with  fome 
fweet  liquor  to  entice  the  flies  to  enter  ihtm,  where  they  will 
be  drowned.  You  muft  hang  the  bottles  on  the  nails  at  proper 
di fiances  all  over  the  vines,  and  alfo  place  Ibme  of  them  at  the 
bottom  of  the  walls.  The  blue  fly  comes  much  earlier  than 
the  wa(p,  and  you  will  find  it  no  lefs  deftru6live  to  the  fruit. 
It  will  therefore  be  necefl'ary  to  hang  up  the  bottles  beiimes,' 
in  order  to  deflroy  as  mary  of  them  as  poflible  before  the 
wafp  makes  its  appearance,  and  have  the  bottles  ready  for  this 
fecond  enemy. 

When  the  grapes  begin  to  ripen,  you  will  be  troubled  with 
other  enemies  ;  the  birds  will  now  begin  to  at'ack  the  fruit ; 
it  will  then  be  necefl^ary  to  bag  fome  of  your  fine  handfome 
bunches,  but  to  bag  them  all  would  be  an  endlefs  job,  if  you 
have  a  full  crop  and  a  large  garden.  I  have  had  five  men 
bagging  for  three  weeks,  and  yet  could  not  bag  the  half  of 
Vihdt  were  on  one  wall. 

Where  the  bunches  are  very  thick,  the  quickeft  way  is  to 
cover  the  trees  with  nets,  or  buritine  (a  kind  of  fluff  ot  which 
fhips'  colours  are  made)  which  will  admit  a  free  air  to  the 
grapes,  and  will  dry  foon  after  rain.  They  will  alfo  be  a  good 
covering  for  the  trees  in  the  fpring,  iu  cold,  wet,  or  fnowy 
weather.  Always  obferve,  that  the  bunches  of  grapes  fliould 
be  kept  under  the  fliade  of  the  leaves  till  they  begin  to  ripen  ; 
then  you  may  begin  to  pick  off  the  leaves  which  cover  the  fruit, 
leaving  ihofe  a  little  above  it  to  be  a  (belter  from  the  wet  and 
frod  in  the  nights;  this  will  afhft  the  lipeningof  the  fruit;  anil 
take  off  only  a  tew  leaves  at  a  time,  according  to  the  quaniiiv 


96   TREATISE  ON  THE  CULTURE  AND 

of  grapes  to  be  gathered  at  once  :  By  thefe  means  your  fruit 
will  continue  three  times,  as  long  in  fucceflion  as  it  would  if 
the  leaves  were  picked  off  all  at  one  time. 

I  have  often  fcen  all  the  leaves  taken  ofT  from  the  fruit 
foon  after  it  was  fet,  which  prevents  it  from  fwelling,  and  the 
fruit  will  become  hard  and  fmall,  and  will  generally  crack. 

When  the  leaves  are  not  too  thick,  thev  admit  the  rays  of 
the  fun  to  pafs  through,  and  a  warm  glow  of  heat  will  be  re- 
fle61ed  Irom  the  wall* 

You  may  find  it  convenient  to  let  the  grapes  hang  as  long 
on  the  walls  as  vou  can  :  I  have  often  let  them  hang  till  the 
middle  ot  November,  only  covering  them  with  nets  or  bun- 
tine. 

When  the  frofl  begins  to  fet  in  fharp,  you  fhould  then 
gather  the  grapes.  Where  there  are  feveral  bunches  on  one 
branch,  you  may  cut  it  off,  leaving  about  fix  inches  in  length, 
or  more,  ot  the  vvood,  according  to  the  diflance  between  the 
bunches,  and  a  little  on  the  outfide  of  the  fruit  at  each  end  ; 
feal  both  ends  with  fome  common  fealing-wax,  fuch  as  Wine 
Merchants  ufe  for  fealing  their  bottles  with,  which  you  may 
buy  at  the  Wax  Chandlers  ;  then  hang  them  acrofs  a  line  in  a 
dry  room,  taking  care  to  clip  out,  with  a  pair  of  fciffars,  any  of 
the  berries  that  begin  to  decay  or  become  mouldy,  which  if 
left  would  taint  the  others :  In  this  way  I  have  kept  grapes  till 
the  6th  of  February  ;  but,  if  they  are  cut  before  the  bunches 
are  too  ripe,  they  may  be  kept  much  longer. 

Having  plenty  of  grapes  in  the  winter  makes  a  great  ad- 
dition for  tfie  table  ;  and  if  properly  kept,  they  will  be  of  a 
much  finer  flavour  than  the  Portugal  grapes,  which  are  gener- 
ally at  a  very  high  price  during  the  winter  and  fpring. 

Grapes  may  alfo  be  kept  by  packing  ihem  in  jars  (every 
bunch  being  firlt  wrapped  up  in  a  folt  paper)  and  covering  every 
layer  with  bran,  which  fhould  be  well  dried  belore  it  is  ufed, 
laying  a  little  of  it  in  'he  bottom  ot  the  jar  ;  then  a  layer  of 
grapes,  and  fo  on,  a  layer  of  bran  and  of  grapes  alternately, 
till  you  have  filled  the  jar  ;  then  fhake  it  gently,  and  fill  it  to 
the  top  with  bran,  laying  fome  paper  ovet  it,  and  covering  the 
top  with  a  bladder  tied  firmly  on  to  exclude  the  air  ;  then  put 
on  the  top  or  cover  of  the  jar,  obferving  that  it  fits  as  clofe  as 
poflible.  Thefe  jars  fhould  be  kept  in  a  room  where  you  can 
have  a  fire  in  wet  or  damp  weather. 

•  The  leaves  iruft  never  be  picked  off,  in  America,  where  (hefuoitfelf 
^urcs  them  up  but  too  faft. 


Mx\NAGEMENT  OF  FRUIT  TREES,  Scc.j^i^f 


CHAPTER    lY. 


OF   FIGS. 


hijfcrcnt  Sorts  defcrihed.--Of  Rai/ing,  Pruning,  Training, 
and  Sheltering  Fig-Trees.^' 

1  HE  Fi;^  has  been  cn1tiv:itecl  in  En;;land  ever  fince  the  year 
1762.  S  >!ne  o\  the  oldefl  tlut  we  know  of  in  this  kingdom 
are  in  the  Arclibiihdp  ot   Canterbury's  gardens  at  Limbeth. 

This  genus  of  plants  is  arranged  in  tfie  third  or^er  ot  Lin- 
naeus' twenty-third  clafs,  entitled  Polygamid  Tiicfecia. 

Thefollozving  arc  the  Sorts  bejl  worth  Cultivating  in  this 

Country. 

1.  The  Brown,  or  Chefnut-cploured  Ifchia  Fig.  This  is 
one  of  the  largeft  that  we  have:  It  is  of  a  brown  or  chehmt 
colour  on  the  outfjde,  and  purple  within  ;  the  grains  are  large, 
and  the  pulp  f.veet  and  high  flavoured.  It  ripens  in  Augutl  ; 
and,  if  planted  agaiillt  a  hot  wall,  tv/o  crops  may  be  obtained 
annually. 

2.  The  Black  Genoa  Fig  is  a  long  fruit  of  a  dark  purple 
colour,  the  ini'ide  being  ot  a  bright  red,  and  the  ti^{h  very  high 
flavoured.     It  ripens  in  the  latter  end  of  Augult. 

3.  The  Small  White  Early  Fig.  The'iKin  of  this  fruit 
is  ot  a  pale  yellow  when  ripe  ;  the  fltffh  is  white  nnA  fweet.  It 
is  ripe  about  the  latter  end  ot  Auguit,  or  beginning  of  Sep- 
tember. 

4.  The  Large  White  Genoa  Figi  This  is  a  large  fruit, 
the  fkin  is  thin  and  yellow  when  ripe,  and  red  within.  It  is  a 
good  fruit,  and  is  ripe  ab  )Ut  the  latter  end  ot  Augufl.  This 
and  the  preceding  bear  two  crops  annually. 

5.  The  Black  Kchia  Fig  is  a  middle  fiscd  fruit ;  the  ficin 
is  almoft  black  when  ripe,  and  the  inHde  of  a  deep  led.  Thei 
fleih  is  high  flavoured,  and  the  trees  good  beaieis. 

•  I  have  never  foen  any  fi?- trees  in  America  ;  but  I  hav»  no  doubt  but^ 
with  ihe  prtcautioDS  hcte  dift^ud,  they  wouli  do  very  well. 

N 


.♦     TREATISE  ON  THE  CULTURE  AND 


% 


6  The  Brown  anrl  Black  Small  Italian  Figs  are  cultivate 
ei]  in  pots  ;  the  fruit  is  fiDalJ,  round,  and  very  delicious.  I 
have  n,ithered  rionn  one  plant,  in  a  twenty-four  pot,  two  dozen 
cf  figs  at  one  gathering. 

7.  The  Malta  Fig.  This  is  a  fmall  brown  fig  ;  the  fkin 
of  a  pale  brown,  the  infide  ol  the  fame  colour  ;  the  flefh  is 
fuect  and  high  flavoured.  It  is  lipe  ni  Auguit  and  Septem- 
ber. 

8.  Ti^-e  Murrey,  or  Brown  Naples  Fig,  is  a  pretty  large 
Iruit  of  a  i-.ght  brown  colour,  and  the  infide  neaily  of  the  iame 
colour  ;  tlie  fklli  is  well  fLvouied  ;  and  it  ripens  about  the 
middle  of  September. 

9.  The  Giecn  Ifchia  Fig  is  an  oblong  fiuit  wiib  a  green 
fk'.n  ;  but  being  thin,  is  ffained  through  with  a  brownifli  cait 
by  the  puip  when  lull  ripe.  The  infide  is  purple,  and  the 
llcih  high  flavoured.     It  is  ripe  about  she  middle  of  September. 

10.  The  Madonna  Fig,  commonly  called  the  Brunlv/ick, 
or  Hanover  Fig,  is  a  large  pyramidal  fruit  ;  the  fkin  brown, 
the  flefh  a  lighter  brown,  coarfe,  and  has  but  iittle  flavour.  It 
ripens  about  the  middle  of  September. 

1 1.  The  Comirich  Blue  or  Purple  Fig  is  a  large  obloncr 
fruit,  ripens  in  Augufl,  and  is  a  good  bearer. 

12.  The  Long  Brown  Naples  Fig.  The  fl<.in  of  this  fruit 
is  or  a  dzik  brown  when  ripe,  the  flei'h  inclining  to  red.  It 
has  large  grains  and  a  good  Ihvour,  and  ripens  about  the  be- 
gmningof   06)ober. 

13.  The  Small  Brown  Ifchia  Fig  is  a  fmail  pyramidal 
fruit ;  the  fi::n  of  a  light  brown  ;  the  flelh  of  a  purple  caft, 
and  oi  high  flavour.     I1  ripens  in  October. 

14.  The  Yeibw  Ifchia  Fig  is  a  large  fruit,  the  ficin  yel- 
lo'.v,  and  tl;e  flclli  purple  and  well  flavoured.  It  ripens  in 
Oclobcr. 

1.5.  The  Gentile  ^ig  is  ol  a  middle  fize,  roundifii  fruit, 
the  fiiin  yellow,  and  the  flefh  inclining  to  the  lame  colour. 
It  h.as  large  grains,  and  a  good  flavour  ;  ripens  very  late,  and 
the  tjees  arc  but  indifferent  bearers. 

There  are  aljo  llit following  : 

Befi  Early  White,  Large  Blue, 

Black  P.ovence,  Marfeiilcs, 

Cyprian,  Mil  ward. 

Ford's  Seedling,  Small  Black  Ifchia, 

Green  Naples,  White  Lochia, 

Large  Black,  Yellow  Celar. 


MANx\GEMENT  OF  FRUIT  TREES,  S:c.      99 

Figs  proper  jor  a  fmaU  Garden. 

The  Large  White  Genoa  ;  Eavly  White  ;  Murrey  Fig  ; 
Small  Brownlfrhia,  and  the  Black  Ifchia. 

In  a  /rood  feafun,  the  Htown  or  Chefnut-rolourcrl  Ifclna, 
the  Black  Genoa,  the  Small  White  E-ii  ly,thp  Muriey  "r  Biowa 
Naples,  and  the  Common  Blue  or  Purple  Tig,  will  iipen  on 
llandards. 

Fitrs  are  rDifed  fiom  fuckers,  layers,  or  cutlings.  and  will 
thrive  in  almoU  any  fo:l,  but  do  not  like  a  wet  bottom  ;  they 
generally  produce  mere  iruit  on  a  ftronjj  loamy  foil  than  on  a 
drv  one.     Layers,  or  cuttings,  are  pi elerable  tofuckeis. 

Oi'firvations,  &c.  on  Vrumng  Figs. 

They  fliould  never  he  pruned  in  autumn  or  durinjr  the 
tvinter  :  the  bell  time  is  at  the  latter  end  of  April  or  beginning 
of  May  ;  by  that  time  you  will  fee  what  fiioots  have  been  kill- 
ed by  the  Iroil  in  winter.  The  end  ot  thofe  bianches  mors 
particularly  will  be  huit  where  the  wood  has  not  ripened  well 
in  autunm  :  They  fiiould  be  cut  into  ilic  found  wood,  and  as 
near  to  an  eye  as  pofiible.  When  the  branches  have  been  ful- 
iered  to  run  up  leaving  the  bottom  q;ji;e  naked,  you  ihould 
cut  out  every  other  branch  as  near  to  ihe  ground  as  you  can, 
which  will  turndli  the  wall  with  fine  young  wood  ;  obferving 
to  flop  the  ends  ot  the  fhoots  in  the  beginning  ot  June  ;  this 
will  caufe  them  to  throw  out  fide  fhoots  which  will  bear  truit 
the  next  fummer.  By  that  time  you  will  have  plenty  ot  fine 
wood  ;  you  may  then  cut  down  the  reft  of  the  old  branches 
that  were  lett  the  preceding  year,  obferving  to  prune  them  a- 
bout  the  fame  time  as  you  pruned  laft  year  :  Always  remem- 
ber to  pinch  off  the  ends  of  die  {frongelt  flioots,  except  the 
leading  ones,  at  the  top  bud. 

When  you  prune  in  the  fpring,  never  Hiortcnthe  fiioots, 
as  the  truit  is  produced  near  the  tops.  There  will  be  a  great 
many  fine  fliort  fide  and  fore-right  Ihoots  which  fhould  never 
be  cut  off  but  when  they  are  decayed.  Thefe  fhoots  will  ripen 
much  better  than  the  long  ftrong  ones,  and  will  not  be  fo  liable 
to  be  killed  by  the  troll  in  winter.  By  following  this  method, 
you  will  have  the  trees  covered  with  fruit  trom  the  top  to  the 
bottom  of  the  walls,  inflead  of  having  a  tew  truit  only  at  the 
top,  which  is  the  cafe  when  the  common  method  ot  pruning 
is  praflifed. 

When  the  figs  are  about  the  fize  ot  fmoil  nutmegs,  you 
fhould  pinch  off  the  point  of  the  top  bud  with  your  finger  and 
tJiumb,  or  cut  it  with  a  (harp  pen-knite  ;  and  always  lemem- 
|?er  to  ufe  the  powder,  wherever  you  cut  or  pinch,  to  Hop  th;^ 


soo       TREATISE  ON  THE  CULTURE  AND 

oozing  of  the  milk,  which,  if  fuffered,  would  greatly  exhauft 
and  injure  the  trees. 

Take  care  not  to  lay  in  the  branches  too  thick  ;  they 
fliould  be  from  a  loot  to  eighteen  inches  djftant. 

The  trees  muft  be  covered  in  the  beginning  of  winter 
before  the  froft  fets  in,  oihervvife  the  ends  of  the  fhoots  will 
be  huit  by  the  fir  ft  (harp  troll,  belore  the  wood  is  ripened  and 
hardened,  which  will  oblige  you  to  cut  them  as  before.  When 
fig-trees  are  very  much  injured  in  hard  winters,  the  beft  way 
will  be  to  cut  as  near  the  ground  as  poflfible  ;  and  the  fecond 
\ear  you  may  get  them  into  a  fine  bearing  Hate,  if  you  man- 
age them  as  above  dire£led. 

1  fhall  now  give  fome  dire£lions  as  to  the  beft  method  oJ 
covering  them. 

1  generally  cover  them  with  bentings,  or  fhort  grafs, 
from  the  pleafure  ground  ;  which  I  find  anlwers  the  purpofe 
very  w-ell  :  Alter  it  is  thoroughly  dry,  it  may  be  put  in  a  cock, 
covering  it  with  ftraw  to  prevent  the  rain  from  penetrating  in- 
to it,  which  will  caufe  it  to  heat  and  rot;  or  it  may  be  put  mto 
one  of  the  flieds.  If  you  cannot  procure  gra's,  get  Tome  diy 
mofs.  Firft  cover  the  trees  with  huiel,  yew,  fir,  or  fpruc® 
boughs,  and  then  tuck  in  the  Oiort  giafs  or  mofs  among  the 
{jranches,  beginning  at  the  top  of  the  tree,  tucking  in  the 
grafs,  &c.  as  you  defccnd,  till  you  come  to  tlie  bottom.  Fern, 
when  well  dried,  makes  an  excellent  covering.  You  may 
thatch  the  tree  on  the  ou'fide  with  the  long  leaves  of  the 
common  fern  ;  when  you  can  get  thefe,  there  will  be  noocca- 
iion  for  fliort  grafs.  Fern,  when  it  can  be  procuied,  which 
jl  may  in  moft  country  places,  will .  be  found  preferable  to 
laurel. 

Figs  may  alfo  be  fheltered  in  v/inter  by  wrapping  hay  or 
ilraw-bands  round  the  branches  of  the  trees  ;  then  open  the 
o-round,  lay  in  the  branches,  and  cover  them  over  with  mould 
about  nine  inches  deep,  leaving  the  ends  of  the  flioots  about 
three  inches  out  of  the  ground,  and  covering  the  ground  over 
with  fome  rotten  leaves,  or  old  tan,  &c.  to  keep  out  the 
iroff  :  You  may  alfo  cover  the  roots  of  the  trees  in  the  fame 
jnanner. 

If  the  walls  are  low,  and  the  borders  broad,  you  may 
bring  all  the  branches  front  ways  ;  but  when  the  v.'alls  are  high 
you  can  only  bring  the  fi^de  branches  forward  in  the  above 
manner. 

Some  cover  with  reeds  and  ftraw  ;  the  latter  I  by  no 
jneans  approve  of,  as  it  is  very  apt  to  harbour  rats  and  roiceoa 
(JGCpunt  pf  fome  of  the  grain  being  left  in  it. 


MANAGEMENT  OF  FRUIT  TREES,  £:c.      lox 

Be  caieful  to  obfervc,  when  you  put  on  the  jziafs,  tliat 
aO' mice,  &c.  have  got  amongft  it  ;  and. ex-jmine  during  the 
winici  th.it  no  rats  or  mice  get  among  the  branches  o\  the  trees 
that  are  covered  agdinlL  the  v/alls  ;  it  they  do,  they  wih  infai- 
liM)  bjrkthe  branches,  and  in  thai  cale  you  will  be  under  the 
necefTuy  ot  heading  the  trees  down. 

1  would  recommend  fetting  traps,  fuch  as  fha!l  be  de- 
fcribed  herealter,  near  the  roots  ot  tlie  trees,  as  foon  as  they 
are  covered. 

Take  care  not  to  uncover  the  figs  too  foon  in  the  Tpring  ; 
and  it  fhould  be  done  jjariially,  as  iiequently  there  are  {rolls 
and  cutting  winds  in  the  monihs  ot  April  and  May,  which 
will  intallibly  kill  the  young  iruit  as  they  make  their  appear- 
ance in  the  fpring. 

Thofe  branches  which  have  been  laid  into  the  ground 
fliouid  be  taken  up  in  the  month  ot  ApriL  taking  off  the  iiay 
and  iiravv-bdnds,  and  then  nailed  to  the  wall.  Stick  in  among 
the  branches  fome  tein-leaves,  or  any  other  light  covering, 
to  protect  them  from  the  drying  winds  and  trofts,  till  the  truit 
comes  to  the  fize  of  a  large  walnut,  or  rather  till  the  leaves; 
are  iufficiently  large  to  protect  the  truit. 

The  itahans,  when  they  \v\(h  to  forward  the  ripening  ot 
{igs,  drop  in  a  litile  fwcet  oil,  from  a  quill,  into  the  eye  ot  the 
Iruit ;  but  care  mutt  be  taken  not  to  hurt  the  f!-:in,  which 
would  make  the  fig  burft.  This  will  make  a  diffes ence  at 
leaft  ot  a  lortnight  in  the  ripening. 

As  foon  as  the  leaves  begin  to  fall,  brufh  them  o(T  Vvith  a 
broom,  but  by  no  means  till  they  will  come  offeafily.  It  they 
are  forced  off  before  they  begin  to  wither  and  decay,  the  trees 
will  bleed  at  the  foot- (talks.  At  the  fame  time  you  Oiould 
clear  the  ftalks  of  the  fmall  late  Iruit,  which,  it  iuffeied  to 
remain  during  the  winter,  will  rot,  and  injure  the  tree  (o  as  to 
prevent  it  from  I'caring  the  enuiing  fummer.  It  ycu  obfcrve 
any  milk  oozing  horn  the  foot-fialks,  ufe  a  little  ot  the  com- 
poGtion,  u'h'.cli  will  ftop  ir,  and  heal  tiie  injured  pan.  I^y 
doing  this,  you  will  affift  the  ripening  and  hardening  the  wood 
before  the  winter  tVoiis  fct  in. 

When  you  plant  fig-trees,  let  themi  be  from  twenty  to 
twenty-tour  feet  apart,  and  train  them  horizontally,  which 
will  render  them  much  more  truitiul  than  when  il)ey  art' 
trained  upright,  which  caufes  them  to  run  up  in  long  naked 
wood, 

Obferve  alfo  to  leave  fpurs,  or  fl)Ort  flioots,  all  over  the 
branches ;  and  when  the  buds  begin  to  fvvcil,  all  the  n.ioit 
ihpois  fhould  be  pinched,  as  before  (iirefled. 


162       TREATISE  ON  THE  CULTURE  AND 

As  the  branches  of  ftandard  fig-trees  are  very  liable  to  be 
killed  in  fevere  winters,  it  will  be  neceirary  to  lay  them  alfo 
in  the  ground,  wrapping  them  up  in  hay  or  llraw  bands,  as 
before  direfted  for  wall-trees.  It  will  be  fometimes  imprac- 
ticable to  lay  down  the  middle  branches  ;  they  muft,  there- 
fore, be  well  covered  with  hay  or  ftraw-bands,  and  theou'fide 
ones  laid  down,  going  regularly  round  the  tree,  and  taking 
particular  care  not  to  hurt  them  with  the  fpade  ;  then  mulch 
them  with  rotten  leaves,  &c. 

After  hard  winters,  I  have  frequently  been  obliged  to  cut 
fig-trees  down  very  near  to  the  ground,  and  aj  ply  the  compo- 
fition  :  In  the  courfe  of  two  years  the  new  wood  has  covered 
over  the  old  ftump,  and  tlie  branches  filled  up  the  former 
fpace,  bearing  alfo  plenty  of  fine  fruit. 

In  a  plentiful  year,  when  there  are  more  than  you  wan* 
for  the  fupply  of  tke  table,  the  remainder  may  be  dried  for 
winter  ufe. 


MANAGEMENT  OF  FRUIT  TREES,  &c.     103 


CHAPTER   X. 


OF  QUINCES. 

The  hefl  Sort  for  the  Kitchen  Garden. — Of  their  Propagation^ 
Planting,  and  Pru-ning. — Of  Bark-bound  Trees,  and  oj  ihofc 
which  have  rough  Bark. 

JL  HE  Quince  is  called  Cydonia,  irom  Cydon,  a  town  ot 
Crete,  famous  tor-this  fruit. 

It  belongs  to  the  fourth  order  of  the  twelvth  clafs  of  the 
Sexiial  Syflem,  Icofandria  Pentagynia.  Ltnnceus  has  joined 
it  to  the  apple  and  pear. 

This  is  a  very  beautiful  tree  when  in  flower,  and  when 
the  fruit  is  ripe  in  autumn.  It  was  cultivated  in  this  country 
in  Gerard's  time. 

The  befl  fort  for  planting  in  the  kitchen  garden  is  tha 
Portugal,  being  ihe  fitteft  for  baking  or  ftewing.  It  is  of  a 
fine  purple  colour  when  drelled,  and  is  much  better  for  Mar- 
mahde  than  any  of  the  other  forts.  The  oblong  kind,  and  the 
Apple  Quince,  are  alfo. planted  in  fruit  gardens;  and  there 
are  feveral  other  forts  cultivated  in  the  narferies  about  town, 
and  planted  in  fhrubberies  tor  variety  and  ornament.  The 
Portugal  fort  is  very  ufeful  to  mix  with  apples  for  making  pies 
and  puddings  ;  for  when  the  apples  are  flat,  and  have  loll  their 
flavour,  they  add  a  quicknefs  to  them. 

Of  the  Propagation  and  Pruning  of  Qjuince-Trtes. 

They  are  eafily  raifed  by  layers,  or  by  cuttings  taken  irom 
the  tree  in  March  (April  lor  America.}  They  lliould  be 
planted  in  a  Oiady  place,  in  rows  at  about  a  foot  diRance  Irom 
each  other,  and  about  three  inches  from  plant  to  plant  in  the 
rows.  Mulch  them  v/ith  rotten  leaves,  or  rotten  dung,  which 
will  keep  the  ground  about  them  moiil  ;  and  water  them  fre- 
quently in  hot  weather.  About  Michaelmas  thofc  that  ar« 
well  rooted  may  be  planted  out,  and  thofe  that  are  net  fhould 
remain  another  year.  They  may  aifo  be  propagated  by  bud- 
ding or  grafting ;  and  thefe  trees  will  bear  fooner,  and  be  more 
Iruitiul,  than  thofc  railed  by  any  other  method. 


104      TREATISE  ON  THE  CULTURE  AND 

The  Quince-tree  may  be  pruned  much  in  the  fame  way 
as  you  would  prune  an  apple-tree,  taking  caie  to  cut  out  all 
the  old  deceafed  and  de?d  wood,  and  the  crofs  branches  in  the 
middle  of  the  tree,  vvliich  are  apt  to  injure  each  other  by  fric- 
tion. In  general  you  will  find  old  tiees  much  hurt  by  inju- 
dicious pruning  :  In  that  cafe  you  muir  head  them  down,  cut 
cut  all  the  cankery  par's,  and  alio  all  the  deceafed  and  dead 
wood  where  the  tree  is  hollow,  or  where  large  branches  have 
been  cut  or  broken  ofT,  applying  the  compofition  as  for  apple- 
trees. 

Quince-trees  are  very  apt  to  have  rough  bark,  and  to  be 
bark-bound  ;  In  that  cafe,  it  will  be  necelfary  to  fhave  off  the 
rough  bark  with  a  draw- knife,  and  to  fcarify  them  when  bark- 
bound  ;  then  brufii  them  over  with  the  compofition,  as  here- 
after directed. 

I  would,  however,  advife  to  plant  qirince- trees  at  a  proper 
di fiance  from  apples  and  pears,  as  bees  and  the  wind  might 
mix  the  i'arina,  and  occafion  the  apples  or  pears  to  degenerated 


MANAGEMENT  OF  FRUIT  TREES,  &c.    lo^ 


CHAPTER    XI, 


OFMEDLARS. 

Different  Sorts. — Their  Propagation  and  Manner  oj 
Treut?nent, 

J.  HE   Medlar  is  ranged  in  the  fourth  order  of  Linnasui' 
tweltth  clafs.     Icofandria  Pentagynia. 

The  Differeyit  Sorts  cultivated  in  this  Country  are. 

The  Great  Medlar  with  bay  leaves,  and  the  Dutch  Med- 
lar. Thefe,  being  the  largcd  fruit,  are  generally  cultivated  ia 
England.  There  is  a  (mailer  fort,  which  is  a  variety  of  that 
called  the  German  or  Dutch  Medlar;  the  Iruit  is  fmall,  and 
the  tree  is  more  frequently  planted  in  pleafure  grounds  than 
gardens. 

The  oriental  fort,  according  to  Mr.  Philip  Miller,  is  call- 
ed the  Dwarf  Cherry  of  Mount  Ida,  in  Crete,  where  the  (hep- 
herds  teed  upon  the  fruit.  It  is  large,  roundifh,  and  of  a  fine 
red  colour  when  ripe. 

There  are  feveral  fpecies  now  growing  in  the  gardens  o£ 
this  country,  that  have  been  introduced  from  North-America, 
which  are  very  ornamental  in  pleafure  grounds  and  parks,  and 
to  whofe  fruit  the  deer  and  birds  are  very  partial. 

They  are  raifed  from  feed,  or  by  grafting  ;  thofe  who 
wifh  to  keep  the  forts  true,  (hould  propagate  them  by  gralting 
on  their  own  (locks. 

The  Medlar  requires  much  the  fame  fort  of  treatment  as 
the  quince- tree.  Cut  out  all  the  dead  and  cankery  wood  ;  and, 
when  they  begin  to  get  Ifunted,  head  them  down,  and  apply 
the  compofition,  as  diretted  tor  apple-trees. 

Medlars  fliould  hang  upon  the  tree  till  they  begin  to  rot, 
as  thofe  who  are  fond  of  this  fruit  never  eat  it  till  the  pulp  is 
quite  fofl.  It  may  be  proper  to  obferve  here,  that  thofe  who 
with  to  have  their  medlars  large  and  fine,  muft  keep  the  tree 
thin  of  wood. 

As  manv  people  are  fond  of  the  fruit  of  the  medlar,  I 
would  recommend  planting  fome  trees  of  the  large  Dutch  fort 

o 


%c6     TREATISE  ON  THE  CULTURE  AND 

in  the  kitchen  garden  ;  the  otherforts  may  be  planted  in  pleaf- 
ure  grounds  and  parks. 

There  is  a  fort  called  the  Nottingham  Medlar,  which  Is 
very  much  efteemed  by  feme  for  its  fharp  and  poignant  tafte; 

Medldis,  as  well  as  quinces,  ftiould  be  planted  at  a  prop- 
er diflance  from  apple  and  pear-trees. 


MANAGEMENT  OF  FRUIT  TREES,  &c.    107 


CHAPTER    XII. 


OF  GOOSEBERRIES. 

Different  Sorts  cf  Goqfeberries  :  and  the  Weight  of  many  hrgc 
new  ones  from  Manckefier. —  The.  Propagation^  Planting,  and 
Pruning  oj  Goof  berries. — A  Method  of  Dejlroying  Cater' 
pillars. 

X  HE  Goofeberry  and  Currant  are  ranged  by  Linnaeus  in  the 
firft  order  ot  his  fifth  clafs,  Pentandria  Monogynia. 

The  Goofeberries  common  in  this  Country  are. 

Green  Gafcoin,  Hairy  and  Smooth  Red, 

Smooth  Green,  Lirge  Smooth  Yellow, 

Early  Black,  Large  Rough  Yellow, 

Small  Early  Red,  Common  and  Large  White, 

Large  Smooth  Dutch  Yellow,  Champalgne. 

A  Lift  of  the  large/l  new  Sorts  Piown  in  Lancafhire  lafl  Summer 
(1800.)  with  their  Colour  and  ll' eight,  communicated  by 
Meffts.  MWliven,  Nurferymen,  Manchejler. 

Rfd  GojJeber'Ut.         dw.  gr.  jvv.  gr. 

Alcock's  King ...161$  Robinfon's   Crudus,  .....  ij    17 

Uuke  o(  Yirk,     -  •    16      1  Withington's  Sceptre,  —  -  -    13      7 

B'>ardman'a  Roya!  Oak,  -  -  -    'S     4  Green   Gocffberr'iet. 

Brundrii's  Atlaj     ...--.    17      i  Biakeley's   Chiffei,        -  ...   17     o 

Chapman's  Peeilels,  •  -  .  -  .    ij   41  Bjdrdm<in'»  ijieeii  Oak,-  -  «   14      I 

Dien'b  Glory  of  Englajd,-   -  -    16     z  Brundrit's  Tickle  Toby,  -  -  -   14     6 

Fairlow's  Lord    Hood,  -  -  -  -    14      5  Chadwick's  Hero,  ....--   ij    10 

Fifher's  Conqueror,  .   -  -  -  •    17    -9  Dean's  Lord  Hood,  -  -  .  -  «  .    ij    10 

Fox's  jolly  Smoker, --.-  -    i?     8  Mill's  Langley  Greeu,  .-.-  16     % 

Hall's  Poicupine,   ------    IJ    20  Read's  Satisfa'Tion,    -  .  .  -   -    ij      4 

Lnmax's  Vjdtory,  --..--    16    11  Robinfon's   Stump,    -----   13   21 

Malon's  Hercules,  .  .  -  .  -  -    IJ    16  Smith's  Green    M   (k,    -  -  -  -    13   20 

Taylor's  Vjlunieer,  -  -  ...    16    17  Yaies'  Duke  ot  Brdi  .rd,   ■   .  -   14   11 

Worthingion's  Glory  oF  Eccles,    14   10  While    G'jojeberriei. 

Yeiloiv  Goofeberries.  Adims*  S  ;ow   Bji!,  -    .  .   -  -    12  2£ 

Brundrit's  Sir  Sidney,-  .  .  -    15   22  A^kmlo    '5  White  Hail.    -  -  -   J4     8 

D J venpor t 's  D.' fender,  -   ...    15    12  Cnapman's  Highland  White,  -   12     O 

Cieeping  Ceres,.    16     o  Davenprt's    Lady,     ....  -   15     o 

Harnnct's  Kiiion,  ......15      9  Gib/oii's    Apollo,    .---.-    14  20 

Hill's  G-ildcn  Gourd,    -    ...    13    17  H  .Ming's  White    Miflin,    -  -    IJ      o 

Roval   Sjvereicrn,   ...    17    10  Kei^yon's  White  N  ,b!c,    -  -  .   13      6 

Leigh's  Ptirceof   Orange,  -  .    IJ      o   Vl„or's  White   Boar, .  -    14   <9 

Pdfkinlon's  GjlJfi.ider,   .  -  -  14     5  Woodward's  White  Smith,  -  -  17     » 


id8      treatise  on  the  CULTURE  AND 

In  favourable  feafons,  many  ot  the  forts  In  the  foregoing 
lift  have  been  known  to  weigh  more  by  feveral  penny-weights. 

The  following  Lift  is  taken  from  the  Catalogue  of  Meffrs,  Kirk, 

Nurftrymen,  at  Brompton,  near  London. 

Supreme  Red,  Golden  Eagle, 

Perfefction  Red,  Royder's  Triumph, 

High  Sheriff  of  Lancafliire,  Wiliiamfon's  Yellow  Hornet, 

Royal  George,  Swingham, 

"Unicorn,  Jackion's  Golden  Orange, 

Rough  Amber,  Goliah  Champion, 

White  Walnut,  Warrington  Red, 

Ackerley's  Double  Bearer,  Golden  Drop, 

Royal  Oak,  Cofterdiner  Goliah  Champion, 

Mils  Bold's,  Hairy  Amber, 

Sparkler,  Nixon's  Golden  Eagle, 

Ackerley's  Rodney,  Worthington's  White  Lilly, 

Hampfon's  Caefar,  Laylord's  Seedling, 

Monk's  Charles  Fox,  Nixon's  White  Heart, 

St.  John,  Riding's  Old  England, 

Pigeon  Egg,  Bakeley's  Swingham, 

Worthinglowe's  Conqueror,  Tillotfon's  St.  John. 

On  the  Cultivation^  &c.  of  Goofeberries, 

Goofeberries  are  raifed  from  cuttings,  or  from  feed,  and 
fome  raife  them  from  fuckers ;  but  this  lafl  is  not  a  good  way, 
as  bufhes  raifed  in  this  manner  are  more  liable  to  throw  out 
fuckers  than  thofe  which  are  raifed  from  cuttings  or  feed. 

The  beft  time  tor  planting  cuttings  is  about  Michaelmas, 
always  cutting  them  from  the  fliongeft  and  cleaned  (hoots. 
The  length  ol  the  cuttings  (hould  be  trom  fix  to  eight  inches, 
planting  them  to  an  Eall  or  North  afpetl,  at  the  diftance  of 
one  toot  trom  row  to  row,  leaving  them  about  three  inches 
above  ground.  By  planting  at  this  diftance,  you  will  be  able 
to  hoe  and  keep  them  clear  ot  weeds.  Water  them  trcquent- 
]y  in  dry  weattier  during  the  fpring. 

The  Methods  of  Planting  Goofeberries  are  various. 

The  Market  Gardeners  about  London  plant  them  in  rows 
from  eight  to  ten  teet  apaii  trom  row  to  row,  and  fix  teet  from 
plant  to  plant  in  the  rows.  In  that  cafe,  I  advife  pruning  them 
in  the  beginning  o(  Ottober,  and  the  ground  between  may  be 
planted  with  Coleworts  or  Beans  for  a  ipring  crop;  by  fo  doing. 


MANAGEMENT  OF  FRUIT  TREES,  &c.     109 

there  will  be  no  occafion  to  tread  over  the  ground  and  hurt 
the  coleworts  in  pruning  the  bufhes  ;  for,  before  the  gool'e- 
berries  begin  to  Ihoot,  the  coleworts  will  be  all  cleared  off 
the  ground. 

Atter  this  time  (or  before  if  you  find  it  convenient)  lay  a 
good  coat  of  rouen  dung  on  the  ground  ;  then  dig  it  and  plant 
early  potatoes  ;  but  not  fo  near  to  tlie  goofeberries  as  to  hurt 
them. 

The  roots  of  goofeberries  (hould  always  be  kept  clear  to 
admit  the  fun  and  air.  In  fmall  gardens  I  would  recommend 
planting  ihem  in  a  quarter  by  themfelves,  at  the  didance  ot  fix 
feet  between  the  rows,  and  tour  feet  from  plant  to  plant ;  or 
you  may  plant  them  round  the  edges  of  the  quarters,  about 
three  feet  from  the  puth  ;  you  will  then  have  the  ground  clear 
for  cropping,  and  a  man,  by  fetting  one  toot  on  the  border, 
can  ga'her  the  goofeberries  without  injuring  the  crop. 

A:^  goofeberries  love  a  rich  foil,  they  fhould  be  dunged 
every  year,  or  at  leaft  have  a  good  coat  of  dung  once  in  two 
years. 

Never  plant  them  under  the  fliade  of  other  trees,  as  it  will 
injure  the  flavour  ot  the  fruit. 

Of  Pruning  Goofeberry-BuJJies. 

It  is  a  praftice  too  common  in  pruning  goofeberries,  to 
let  them  branch  out  with  great  naked  flems,  fuiTerin^i  them 
to  remain  in  that  {fate  for  years.  When  that  is  already  the 
cafe,  they  fliouid  be  cut  down  near  to  the  ground  in  the  winter 
pruning  ;  this  will  make  them  throw  out  fine  ftrong  healthy 
fhoots  which  will  bear  fruit  the  fecond  year.  Goofeberry- 
bufhes,  in  general,  bear  their  fruit  on  the  fecond  year's  wood. 
Care  fhould  be  taken  in  fummer  to  keep  the  middle  ot  ilic 
bufh  clear  to  admit  a  free  air  into  them  ;  leaving  the  fined 
and  ftrongefl  fhoots  from  fix  to  ten  inches  diflant  from  each 
other.  This  will  help  to  ripen  and  harden  the  wood.  It  is  a 
praftice  with  fome  to  fhorten  the  flioots  in  the  autumn  or  win- 
ter pruuing  :  This  fiiould  be  always  near  to  a  wood-bud; 
■which  may  be  known  by  its  being  finglc,  whereas  fruit-buds 
are  in  clutters.  The  fhoots  may  be  fhortened  to  eight  or  ten 
inches,  according  to  their  Hrength.  Some  leave  them  at  full 
length  tor  three  or  tour  years,  thinning  out  thote  that  are  fu- 
peifluous.  Always  leave  a  proper  number  to  be  trained  up 
between  the  full  length  fhoots,  to  fucceed  them  when  they 
are  tired  ot  hearing  ;  then  cut  the  old  ones  down  ro  the  young 
ones  that  are  to  fucceed  theiTi.  By  thtte  means  you  will  al- 
ways keep  the  bufhes  in  a  confta:.i  Hate  of  bearing. 


410      TREATISE  ON  THE  CULTURE  AND 

You  may  obferve,  that  thofe  branches  which  were  cut 
the  firlt  year,  will  in  the  fecond  throw  out  fliort  dugs,  or  fpurs, 
xvhich  produce  ihe  fruit ;  and  thefe  (hould  by  no  me^^ns  be  cut 
Off,  unlefs  the  Oianches  are  in  a  fickly  ftatc,  and  requiie  to 
be  cut  clofe  down  (as  is  the  cafe  this  year,  1800,}  when  the 
bufhes  are  overloaded  with  fruit.  It  will  then  be  necefTaiy  to 
cut  out  a  good  deal  of  the  old  wood,  toafTiff  nature  to  recover 
heifelt  after  producing  fo  great  a  quantity  of  Iruit.  This  year 
the  bufhes  are  fo  loaded  that  the  branches  are  bent  down  to 
the  ground. 

Goofebcrries  are  well  worth  paying  attention  to,  as  they 
fuppiy  the  table  fo  amply  till  the  other  fiuits  come  in. 

There  have  been  confiderable  additions  made  to  them,  of 
late  years,  from  the  great  attention  that  has  been  paid,  by  the 
Gardeners,  and  others  of  Manchefter  and  its  neighbourhood, 
to  raifing  goofcberries  from  feed.''* 

Their  catalogues  now  contain  between  four  and  five  hun- 
dred forts  or  varieties;  but  fome  are  lo  near  each  other  as 
hardly  to  be  diftinguifhed.  By  mixing  up  a  rich  foil  to 
plant  thofe  in  which  have  been  raifed  troin  feed,  and  by  wa- 
tering, fhading,  and  thinning  the  fruit,  they  have  grown  to  a 
fjze  much  larger  than  any  that  had  ever  been  leen  in  this 
country.  They  have  made  it  their  principal  ft udy  to  improve 
this  valuable  fruit,  and  have  given  great  encouragement,  by 
eftablifliing  focieties  for  dilfribuiing  prizes  annually  to  thofe 
who  raife  the  largeft  and  fineft  new  furls.  But  it  mud  be  al- 
lowed, that  fome  of  the  largeft  are  much  thicker  in  the  ikin, 
and  net  fo  well  flavoured  as  fome  of  the  old  forts. 

I  enquired  of  MelTrs.  M^Niven,  Nurferymen  at  Manchef- 
ter, how  many  good  and  diftinft  forts  they  could  fend  me  out 
of  their  numerous  catalogue;  they  told  me,  that  they  could 
fend  about  eighteen  or  twenty  forts,  which  they  could  anfvver 
for  being  good  and  fliftinft.  1  accordingly  gave  an  order,  and 
received  all  the  forts  that  they  could  warrant  good,  which  turn- 
ed out  to  my  fat  is  faction. 

Great  attention  fhould  be  paid  to  the  cultivation  of  the 
early  and  late  fons.  In  fome  old  gardens,  in  particular,  there 
are  very  valuable  forts  that  have  been  of  late  too  much  neg- 

*  Such  is  the  fuccefs  of  thefe  unwearied  endeavours,  that  it  is  now  no 
iincosnnioii  thing  to  tee  gocl'jberrics  as  laijie  as  puliets'  eggs.  It  is  very 
rare  to  fee  any  oT  this  fuiii  in  America,  where  the  fun  is,  indeed,  raiher 
«ov>  iiot  for  ihem  ;  but  I  have  feeii  very  tolerable  gocfcbemes  from  the 
{(.irdeii  ot"  Mr.  Clifton  in  Philadelphia,  and  1  am  cci  tain,  thai  ii  the  mode  of 
puhivaiion  hcie  laid  down  wcie  well  attended  lo,  and  good  Ids  got  ftoin 
Englai.d,  prcat  plenty  of  this  valuable  fjuit  might  be  raifed  ia  all  tjje  Misi-* 
(J!e  jnii  L'lillcri)  Staus. 


MANAGEMENT  OF  FRUIT  TREES,  8cc.    m 

lefled  :  I  would  therefore  recommend  to  thofe  who  live  in 
the  neighbourhood  ot  fuch  gardens,  to  obferve  their  time  o? 
ripening,  and  to  cultivate  thofc  elpecially  which  are  early  and 
late. 

It  is  a  practice  with  fome  to  clip  the  tops  of  goofcberries 
with  a  pair  ot  garden  fiiears,  as  they  would  clip  a  thorn  hedge  ; 
this  I  by  no  means  approve  ot,  as  the  fruit  will  not  be  halt  the 
fize,  noi  ot  fo  fine  a  flavour,  as  v/hen  the  buflies  are  kept  clear 
ot  fupeifluous  wood. 

Cdie  (hould  be  taken  in  fpring  and  fummcr  to  ftock,  or 
grub  up,  all  the  fuckers  from  the  roots  ct  the  bulhes,  leaving 
their  Items  clear  and  unencumbered. 

Many  ot  the  Lancafhire  forts  are  apt  to  grow  horizontal- 
ly, and  the  branches  frequently  trail  on  the  ground,  which 
renders  them  liable  to  be  broken  by  high  vvinds,  efpecially 
when  they  are  loaded  v/ith  truit.  In  that  cafe  I  would  recom- 
mend two  or  three  hoops  to  be  put  round  them,  to  which  the 
branches  may  be  tied,  to  fupport  them,  and  prevent  their  be- 
ing broken  by  the  wind. 

Thofe  who  wifh  to  have  their  goofcberries  very  late, 
fhould  plant  on  North  walls  and  palings,  between  the  other 
trees,  and  they  may  be  removed  when  the  trees  begin  to 
meet.  It  laid  in  thin,  they  will  bear  very  fine  and  handfome 
fruit.  I  would  advife  to  plant  the  fineft  late  forts;  as  by  this 
method  the  table  will  be  fupplied  much  longer  than  by  the 
common  cuftom  ot  planting  in  quarters. 

Immediately  alter  pruning,  I  always  apply  the  corapofi- 
tion  to  the  ends  of  the  fhoots  and  cuttings  ;  and  I  find  it  of 
great  ufe  in  preventing  the  exhalation  ot  the  fap,  and  pieferv- 
ing  the  cuttings  till  they  take  root. 

Goofcberries  are  very  much  infefled  with  a  fmaU 
green  caterpillar,  which  frequently  devours  both  leaves  anti 
fruit. 

You  mud,  therefore,  be  very  attentive,  and  obferve  their 
firff  appearance  on  the  buthes;  for,  it  not  defiroyed  early, 
they  will  increafe  fo  faft,  that  they  will  foon  devour  all  the 
leaves,  and  the  truit  will  then  be  good  for  nothing.  Thev 
make  their  firfl  appearance  generally  on  the  edges  and  under- 
fides  ot  the  leaves. 

Take  fome  fitted  quick-iimeand  iay^it  under  the  bullies; 
but  do  not  at  firft  let  any  of  it  touch  the  branches  or  leaves  ; 
then  fliake  each  bufli  fuddeniy  and  fmartly,  and  the  caterpil- 
lars will  tall  into  the  lime ;  ii  the  bufii  be  not  fhakcn  fudden- 
iy, the  caterpillars,  on  being  a  little  diilurbed,  will  take  fo 
firm  a  hold  as  not  eafily  to  be  fhaken  ofT.     After  this  is  done, 


112        TREATISE  ON  THE  CULTURE  AND 

fift  fotne  of  the  lime  over  the  bufhes ;  this  will  drive  down 
thofe  which  may  have  lodged  on  the  branches.  The  cater- 
pillars ought  to  be  fwept  up  next  day,  and  the  bufhes  well 
waGied  with  clear  lime-water  mixed  with  urine  ;  this  will  def- 
troy  any  caterpillars  that  may  flill  remain,  and  alfo  the 
Aphides,  it  there  are  any  on  the  bufhes. 


MANAGEMENT  OF  FRUIT  TREES,  &c.     113 


CHAPTER    XIII. 


OF  CURRANTS.* 

Different   Sorts  of  Currants, — Propagation,   Planting,  and 
Pruning  of  them. — How  to  Prefcrve  thanjrom  Injeds. 

i^URRANTS,  with  Goofebciries,  are  arranged  by  Lin- 
naeus in  the  firft  order  of  his  fitth  clafs,  Pentandria  Mono- 
gynia. 

The  forts  moft  commonly  cuhivated  in  this  country  are, 
the  Red  and  White  Dutcli  Currants,  and  the  Common  Black, 
and  American  Black  Currants. 

The  following  Sorts  are  alfo  cultivated  by  the  Narftrymen  about 
Town,  and  in  other  parts  oj  England,  viz. 

Common  Red,  Long-bunched  Red, 

Champagne  Large  Pale  and  Striped-leaved  Red, 

Red,  White  Cryftal, 

Fine  New  White  Dutch,  Large  Pale  and  Red  Dutch. 

The  currant  is  the  mofl  ufeful  ot  all  the  fmall  fruit,  either 
for  the  table  and  kitchen,  or  for  preferving,  making  wine,  &c. 
and  continues  longer  in  fuccefTion  than  any  other.  With 
proper  management,  currants  will  continue  in  ufe  from  June 
to  November.  Black  Currants  are  very  much  eft;eincd  by 
fome  ;  yet  they  are  feldom  fent  to  the  table,  but  are  very  ufe- 
ful tor  making  jelly,  frequently  taken  for  fore  throats,  colds, 

&C.+ 

*  There  arc  plenty  of  currants  in  America  ;  but  for  want  of  attention 
to  the  mode  of  management  here  laid  down,  they  are  greatly  iufenor  both  in 
fize  and  flavour  to  the  lame  fort  of  fruit  in  England. 

\  In  Ireland,  Black  Currants  arc  frequently  (leepcd  in  wljiiTs-ey,  of 
which  they  make  punch,  and  recommend  u  as  a  good  medicine  for  coughs 
and  colds.  I  once  had  two  gallons  of  it  fent  me  by  a  friend  tor  that  purpofe  ; 
fome  of  it  was  taken  in  a  glafs  of  warm  v.atf  r  by  a  perfon  who  was  very  m;icli 
afflifted  with  a  fevere  cough,  and  thought  to  be  in  a  decline,  which  ellcfled 
a  perfeft  cure  in  three  or  four  nights. 

The  currants,  for  this  purpofe.  (hould  be  bruifed  and  put  in  a  jar,  and 
the  whifeey  poured  over  them  :  Let  it  ftand  for  a  week  or  ionni^ht,  covering 

P 


114      TREATISE  ON  THE  CULTURE  AND 

On  the  Frcpagation  of  Currants. 

Currants  may  be  raifed  from  feed,  layers,  &c.  When 
the  trees  are  cut  low,  ycu  may  lay  down  fome  of  tlie  branches 
either  in  winter  or  fpring,  when  the  ground  in  the  quarters  or 
rows  is  dug,  which  finMild  always  he  done  annually.  In  the 
aulunin  following,  thefe  layers  will  have  made  fine  roots  ; 
you  may  then  plant  them  out  where  you  wifli  them  to  Hand, 
and  they  will  bear  tine  fruit  in  the  follovving  fummer. 

Cui rants  may  alio  be  propagated  by  cuttings,  as  goofe- 
berries ;  always  tememuering  to  make  choice  of  the  ftrongell 
and  Ifrdightcft  Ihoots. 

Under  the  bulges  that  have  been  covered  for  late  fruit, 
you  will  always  find  plenty  of  felf-fown  plants,  which  I  would 
advife  you  to  plant  out  by  themfeives.  Thofe  who  make  cur- 
rant wine  may  (,ivc  the  feed,  after  the  fruit  is  fqueezed,  and 
dry  it  :  It  may  then  be  fown  in  autumn,  or  early  jn  the  fpring, 
on  a  bed  of  fine  light  eaith  ;  by  which  you  will,  moft  proba- 
bly, obtain  fome  fine  varieties.  By  no  means  propagate  them 
from  fuckers,  as  tiny  never  grow  handfotriC,  and  are  very  lia- 
ble to,  throw  out  a  gieat  many  fuckers. 

In  many  gardens  there  fliil  remains  a  fmall  fort  of  red  and 
white  currant  not  worth  cultivating  ;  I  would  therefore  advife 
thofe  who  have  any  of  them  in  their  gardens  to  root  them  up, 
and  plant  in  their  room,  the  Large  Red  and  White  Dutch, 
the  Long-bunched  Red,  and  Champagne  Large  Pale  Red.— 
Currants  may  be  planted  out  in  the  fame  manner  as  goofeber- 
ries,  either  in  quarters  or  fingle  rows  round  the  edges  ot 
quarters. 

I  would  particularly  recommend  planting  a  few  againfl  a 
South  or  Weft  wall,  or  paling,  which  will  produce  fruit  much 
earlier  than  in  the  open  ground.  Alfo  to  plant  fome  between 
other  fruit  trees  on  North  walls,  or  palings,  for  latter  crops ; 
thefe  may  be  covered  with  double  nets,  to  preferve  them  from 
birds  ;  tucking  in  a  few  fern  branches  between  the  two  nets, 
which  will  prevent  the  heat  of  the  fun  and  drying  winds  from 
fiirivelling  the  fruit.  In  open  ground  they  fhould  be  covered 
with  mats  tor  the  fame  purpofe  ;  at  the  fame  time  permitting 
all  the  leaves  to  remain  on  the  bufhes,  to  ihade  the  fruit  and 
make  it  keep  the  longer. 

it  clofe  down  ;  (>ien  ftrain  it  through  a  fine  cloth  or  fieve,  and  put  it  in  bot- 
tles or  csfk?  for  ui'e.  Curiants  may  be  uled  in  this  manner  with  brandy,  gin 
or  any  other  ffirits.  They  may  alio  be  prelerved  as  cherries,  and  fent  up  to 
Utble. 

W.   EORSYTH. 


M/VNAGEMENT  OF  FP.UIT  TREES,  Sec.     115 

Pruning  of  Currant- BuJJics. 

The  pruning  ot  currants  is  nearly  fimilar  to  tliat  of  goofc- 
bcrries.  You  may  begin  in  the  month  of  November,  and 
continue  till  March,  as  it  fuits  your  convenience. 

Currants  IhouUl  never  be  lelt  too  thick  ol  wood  ;  and  a 
great  deal  depends  on  the  management  ot  them  in  fumiiier,  to 
have  ftrong  and  fine  wood  tor  the  iollowinir  feafon.  It  they 
have  been  neglected  for  fome  years,  and  fafTered  to  run  up  to 
long  naked  wood,  they  mufl.  be  cut  down  near  the  ground  ; 
they  will  then  fet  forth  fine  ftrong  ihjots.  In  this  cafe  1  would 
recommend  heading  down  every  other  tree,  and  cutting  the 
others  pariially,  by  taking  out  every  other  branch  as  near  as 
can  be  to  the  ground,  unlefs  they  are  trained  up  with  fiiiglc 
Items,  in  which  cafe  it  will  be  neced'ary  to  cut  them  as  near 
as  pofFible  to  where  the  branches  be^in  to  breal^  out  and  form 
the  head. 

In  the  winter  pruning,  fin  America,  this  may  be  done  any 
tir:e  between  November  and  the  middle  ot  April)  you  mull 
preferve  the  ftrongeft  and  fineft  fhoots,  leaving  them  from 
nine  to  eighteen  inches  long,  according  to  their  lirength,  and 
from  eight  to  ten  inches  apart,  and  as  regular  as  potlible  from 
top  to  bottom  ot  the  tree  ;  taking  care  to  cut  out  all  the  dead 
and  weak  fhoots.  Pay  particular  attention  in  fummer,  and 
keep  the  middle  of  the  bufh  open  to  admit  the  fun  and  air  ; 
preieiving  the  fined  and  ftrongefl  Ihools  that  are  neareft  the 
item.  Some  are  fond  of  training  them  up  with  fingle  ftems, 
to  a  confiderable  height,  to  form  fine  round  heads,  which  are 
very  ornamental,  it  not  fuflfered  to  run  up  too  high  ;  as  in  that 
cafe  they  are  liable  to  be  broken  by  the  wind,  it  not  well  fup- 
ported  by  ttakes.  Care  muft  be  taken  not  to  let  the  fhoots  run 
to  more  than  fix  inches  long  ;  becaufe  fuch  fhort  fhoots  will 
not  be  fo  liable  to  be  damaged  by  the  wind  as  long  and  weak. 
ones  are,  efpecially  when  loaded  with  truit.  I  prefer  dvvarts 
from  three  to  four  feet  high. 

The  fame  manner  ot  pruning,  &c.  will  do  for  Black  Cur- 
rants ;  but,  as  they  grow  flronger  than  the  Red  or  White,  the 
fhoots  fhould  be  left  thinner,  and  laid  in  longer,  which  will 
make  them  produce  larger  and  fiaer  truit, 

Thofe  againtt  walls  and  palings  (hould  have  the  fhoots 
laid  in  thinner  than  thofe  in  the  quarters,  an  1  trained  as  hori- 
zontally as  pofTible,  Ihortening  tiiem  in  the  wmter  pruning, 
to  a  foot  or  eighteen  inches,  according  to  the  ftrength  ot  tlie 
(hoots. 

As  currants  are  very  liable  to  be  devoured  by  ear-wigs, 
v/bith  take  (helter  under  their  leaves  and  branches,  bundles  oi 


ii6       TREATISE  ON  THE  CULTURE  AND 

bean-flalks  fhouM  be  hung  up  fome  time  before  the  bufhesare 
covered  with  mats  or  nets.  D  proper  attention  be  not  paid  to 
this,  the  truit  will  generally  luffer  very  much  from  thefe  in- 
fers. After  the  bulhes  are  covered,  take  the  mats  off  once  in 
three  or  four  days,  and  kill  the  ear  \v\gs  that  have  got  into  the 
bean-ftalks,  which  it  will  be  neceffary  flill  to  keep  hung  up. 
As  there  is  a  fweetnefs  in  the  iniide  of  be^in-flalks,  which  at- 
trafts  the  ear-wigs,  they  very  readily  take  fhelter  in  them  from 
rain. 

Bv  paying  proper  attention  to  the  foregoing  direCtions, 
you  will  be  able  to  keep  thefe  deftruftive  infefls  under,  and 
preferve  the  greater  part  of  the  fruit. 

Be  particularly  careful  to  pull  up  all  fuckers  at  the  roots 
of  the  trees,  and  keep  them  as  clean  as  pofTible  ;  otherwife 
the  fuckers  will  prevent  the  (un  and  air  from  penetrating  to 
the  roots,  and  greatly  weaken  the  trees. 

What  has  been  faid  above  will,  I  hope,  be  fufficient  to 
dire£l  thofe  who  are  fond  ot  cultivating  this  valuable  and  ufe- 
lul  fruit. 

Currants  are  very  liable  to  be  infefled  with  aphides,  and 
Qt\}et  infe£ts,  which  fnall  be  taken  notice  of  in  another  place. 


MANAGEMENT  OF  FRUIT  TREES,  &c.     117 


CHAPTER    XIV. 


OF  RASPBERRIES. 

Different  Sorts-  of  Ra/pberries  ;  and  of  Propagating,  Plantings 
Watering,  Stakng  and  Pruning  tliem. 

XVASPEERRIES  are  a  very  ufeful  fruit  for  the  (able  ;  for 
preferving,  tor  making  of  jam,  fauce,  &c.  and  continue  a  long 
time  in  bearing. 

The  Rdlpberry  belongs  to  the  fifth  order  of  Linnaeus' 
tweltth  clals,  Icofandria  Polygynia,  and  is  a  native  oi  Eng- 
land. 

The  following  are  the  Sorts  cultivated  in  this  Country, 

Early  White,  Large  Red  Antwerp, 

Double-bearing  White,  Large  White  Antwerp, 

Large  Common  White,  Smooth  Cane  Double  bearing. 

Large  Red,  Woodward's  New  Rafpberry, 

Of  Propagating,  Planting,  and  Pruning  Rafpberries. 

Rafpberries  are  raifed  from  fuckers  and  layers. 

They  (liould  be  planted  in  a  piece  ot  ground  by  them- 
felves,  and  (except  the  Early  White)  iit  the  diftance  ot  about 
fix  teet  trom  row  to  row,  and  four  teet  in  the  rows. 

The  ground  fiiould  firtt  be  well  trenched  and  dvmged,  be- 
fore the  ralpberrics  are  planted.  Make  choice  of  the  llrong- 
eft  and  finelt  plants  that  come  out  trom  the  fides  ot  the  liools, 
where  they  have  been  ffanding  for  fome  years  ;  or  encourage 
the  ttrongeli  plants  that  come  out  betwixt  the  rows  after  dig- 
ging, v.'hich  fhould  be  done  annuallv.  In  digjjirig  the  ground, 
you  will  frequently  happen  to  cut  ihe  roots  with  a  fpade,  which 
will  occafion  a  gieat  number  of  fmall  plants  to  come  up  ;  of 
thefe  iele6t  the  llrongeit  and  finell,  and  lioe  up  all  the  fuper- 
fluous  ones.  But  I  pieter  laying  <lown  fome  of  the  flrongelt 
outfide  thoots  in  :he  month  ot  March  ;  as  by  tjie  following 
autumn  they  will  make  fine  roots,  and  rnay  be  planted  out  in 
fi  ouarter  or  piece  oi  ground  where  you  iniend  irjem  to  remain. 


1j8      treatise  on  the  CULTURE  AND 

Thefe  will  not  be  fo  liable  to  throw  out  fuckers  as  tliofe  which 
aie  produced  trom  fuckers. 

When  you  plant  out  frefh  pieces  of  rafpberries,  it  fiiould 
be  done  in  moifl  weather,  as  the  roots  are  very  delicote,  and 
liable  to  be  hurt  when  expofed  to  a  dry  air.  It,  however,  they 
are  planted  in  dry  weather,  take  care  to  moiftcn  the  roots  with 
water,  and  cover  them  with  wet  litter,  cr  leaves,  during  the 
time  ot  planting. 

In  planting,  open  a  trench  with  the  fpade  along  the  line 
where  the  fuckers  or  layers  are  to  be  planted  ;  cut  off  all  the 
fmall  fibry  roots  with  a  knite,  leaving  only  the  ftionger  roots  ; 
put  them  into  the  trench,  and  cover  them  with  (ome  earth  ; 
then  water  them  well,  and  throw  the  remainder  ot  the  earth 
over  them,  letting  them  remain  till  you  have  finifhed  planting 
the  piece;  then,  wheie  you  fii ft  began  to  plant,  begin  and 
tread  the  ground  with  your  toot  as  haid  as  you  can  along  each 
ot  the  trenches,  and  in  the  fame  direftion  as  you  planted  : 
Then  with  a  fpade,  level  all  the  ground  fmooth,  and  run  it 
over  with  a  rake,  taking  off  any  flones  and  rubbith  that  may 
be  left  on  the  furface. 

In  dry  weather,  the  plants  fhould  be  watered  tv/o  or  three 
times  a  week  till  they  have  taken  root.  It  will  be  neceffary  to 
flake  the  Antwerp,  and  other  flrong-growing  forts,  with  flout 
flakes  ;  then  run  a  couple  of  fmall  rails  at  the  top,  to  tie  the 
branches  to;  which  will  prevent  their  being  broken  by  the 
wind,  or  beaten  down  by  the  rain.  The  Eai  ly  White  and 
fmaller  forts,  may  be  plaited  together  at  top,  tying  them  round 
with  the  fmall  yellow  willow,  which  will  keep  them  together. 
Some  ot  the  early  rafpberries  may  be  planted  between  the  trees 
on  a  Weft  afpe6t,  to  produce  early  fruit  before  thole  in  the 
open  ground  come  in.  The  Antwerp  will  thrive  exceedingly 
well  againft  North  walls  or  palings,  and  will  produce  late 
crops.  Such  as  are  planted  againft  walls  or  palings  fliould  be 
tacked  to  them. 

Where  you  find  any  of  the  Small  Red  and  White  Rafp- 
berries, deftroy  them,  and  plant  the  following  forts  in  their 
room,  viz.  the  Large  Red,  the  Smooth  Cane  Double- bearing, 
the  Large  Red  and  White  Antwerps,  the  Large  Common 
White,  the  Double-bearing  White,  and  Woodward's  New 
Rafpberry. 

Some  prefer  pruning  rafpberries  in  autumn,  aprafficcof 
■which  I  by  no  means  approve.  As  they  bear  the  fruit  on  the 
wood  of  the  preceding  year,  they  are  very  liable  to  be  killed 
by  ihe  Iroft  in  fevere  winters  ;  but,  by  deferring  the  pruning 
till  the  month  of  February  (March,   for  America,}  you  will 


MANAGEMENT  OF  FRUIT  TREES,  Sec.      u^ 

have  great  choice  oi  fine  wood  for  bearing  the  lollowing  fum- 
mer  ;  remenibpritig  to  root  out,  OT  cut  down  all  ihe  wood  that 
boie  truit  the  preceding  year,  which  generally  dies  ;  felefting 
only  irom  five  to  leven  ol  the  nioft  vigorous  and  (Irong  (hoots 
from  the  lalt  year's  wood,  to  bear  truit  the  enfuing  feafon. 
Thefe  Ihoots  may  be  piuned  to  the  length  ol  three  or  four  feet, 
according  to  their  itrength,  it  they  are  ot  the  Smooth  Crine 
Double-bearing  lort,  (which  generally  bears  a  fecond  crop  in 
autumn,  atid  will,  in  fine  feafons,  continue  bearing  trom  June 
to  November)  but,  it  the  Large  Antwerp,  the  fhoots  {hould  be 
left  five  or  fix  feet  long. 

The  Early  White,  which  never  grows  fo  Itrong  as  the 
above  forts,  fiiould  be  fhortened  to  two  teet  and  a  halt,  or  three 
feet.  Thefe  iliould  be  planted  in  rows  about  three  teet  dif- 
lant  from  each  other,  and  two  teet  irom  plant  to  plant  in  the 
rows  ;  always  remembeiing  to  keep  them  clear  ot  fuckers,  and 
to  cut  out  the  dead,  or  laU  year's  wood,  as  before  directed  ; 
making  choice  of  the  Rrongefi  fhoots  tor  bearing  wood.  But 
be  careful  not  to  cut  off  the  little  fpurs  on  the  fides,  which 
bear  the  fruit. 

Rifpberries  will  continue  in  bearing  five  or  fix  years  ;  by 
which  time  you  fliould  have  a  frefli  plantation  to  fucceed 
them.  The  young  plants  will  bear  fome  fruit  the  firft  year, 
and  come  into  tuli  bearing  the  fecond  year  after  planting.  If 
they  be  futfered  to  remain  more  than  five  or  fix  years  on  the 
fame  ground,  they  will  degenerate  and  bear  fmall  fruit.  Care 
fliould  be  taken  not  to  leave  above  eight  or  ten  of  the  ftrong- 
eit  Ihoots,  rubbing  off  or  pulling  up  all  tlie  fuperfluous  ones ; 
and  to  keep  the  ground  well  hoed  and  clear  oi  weeds  bctvveea 
the  rows. 


120      TREATISE  ON  THE  CULTURE  AND 


CHAPTER    XV* 


OF  BARBERRIES. 

The  Different  Sorts,  and  their  Culture, 

1  HE  B?.rberry  is  ufeful  for  preferving  and  picklinLf.  and 
for  garnifhing  of  didies  ;  the  trees  alfo  have  a  fine  effeft  in 
ihrubberies  and  pleafure  grounds,  being  beautiful  flowering 
fnrubs.  In  autumn  and  winter  they  have  a  debghtful  appear- 
ance, from  their  vaiious-coloured  fruit.  I  would,  therefore, 
recommend  planting  them  in  all  fhrubberies  and  pieaTure 
grounds.  Thofe  who  are  fond  of  the  natural  harmony  of 
linging-birds,  will  find  Barberries  well  adapted  for  attratling 
them  to  the  fpots  where  they  are  planted,  moil  birds  being 
very  fond  of  them.  They  fliould  not,  however,  be  planted 
near  the  fides  of  public  walks,  as  the  flowers  emit  a  very 
firong  and  rather  difagiceable  fmell. 

The  Barberry  is  ranged,  by  Linnaeus,  in  the  firft  order  of 
liis  fixth  clafs,  entitled  Hexanarid  Monogynia. 

TkeJoUozving  Sorts  are  vioji  ejlennedjor  their  Fruit,  &c: 

1.  The  Red  Barberry  without  Hones,  which  has  an  agree- 
able flavour  when  lull  ripe. 

2.  The  White  Barberry. 

3.  The  Black  Sweet;  which  is  the  tendereff  of  them, 
and  fhould  be  planted  in  a  warm  fituation. 

4.  The  Common  Red  with  flones.  This  is  planted  more 
for  ornament  than  ufe,  on  account  of  its  beautiful  red  berries. 

The  Barberry  is  a  native  of  England. 

Of  Raifing  and  'Pruning  Barberries. 

Barberries  are  very  eafily  propagated  from  fuckers  and 
layers,  and  require  the  fame  management  in  pruning  as  other 
flowering  fiirubs.  I  would  always  recommend  planting  them 
in  pleafure  grounds,  and  not  in  kitchen  g.irdens.  On  grafs 
lawns,  in  pleafure  grounds  of  fmall  extent,  they  have  a  fine 
appearance,  and  are  frequently  planted  in  fuch  fituations  as 
ornamental  flowering  fhrubs ;  they  are  alfo  planted  frequently 
in  clumps. 


MANAGEMENT  Of  FRUIT  TREES,  &c.    121 

When  you  wifh  to  increafe  them,  encourage  the  fineft 
and  cleaneft  fhoots  in  fummer,  by  trimming  all  the  lide 
branches  off  thin  ;  and  when  you  drefs  the  fh:ubbcries  in 
winter,  lay  down  the  flrong  fhoots,  which  will  take  root,  and 
be  fit  to  tranfplant  in  autumn  following.  When  defigned  for 
ufe,  they  fhould  be  trained  up  as  ftandards  and  half  flandards, 
and  they  will  grow  from  fix  to  twelve  feet  high.  In  fummer, 
trim  ofF  all  tfae  flraggling  and  fuperfluous  flioots ;  fo  as  that 
they  may  make  fine  handfome  heads. 

Barberries  may  alfo  be  raifed  from  feed  ;  but  fuckers  and 
layers  are  belt  tor  preferving  the  forts  diflinti. 


Q 


122      TREATISE  ON  THE  CULTURE  AND 


CHAPTER    XVI. 


OF  MULBERRIES. 

Different  Sorts  cultivated  in  England. — Propagating,  Plant- 
ing, and  Pruning  of  them, —  Of  Rejtoring  old  and  decayed 
Trees. 

X  HE  Mulberry,  Morus,  Is  a  native  oF  Perfia  ;  whence  it  was 
introduced  into  the  Southern  parts  of  Euiope,  and  is  now 
commonly  cultivated  in  England,  Germany,  and  other  coun- 
tries where  the  winters  are  not  very  fevere.  It  is  ranked  in 
the  fourth  order  ot  Linnaeus'  twenty. fij  ft  ciais,  Moncecia 
Tetrandria. 

We  are  informed,  that  mulberries  were  firft  introduced 
info  this  country  in  1,596  ;  but  I  have  leafon  to  believe  that 
they  were  brought  hither  prior  to  that  period,  as  many  old 
trees  are  to  be  feen  ftanding  at  this  d  y  ibout  ancient  monafte- 
ries  and  abbeys  ;  from  which  it  is  at  ieafl  probable,  that  they 
had  been  introduced  before  the  difTolution  ot  thofe  houfes. 

Four  large  mulberry-trees  are  flill  ftanding  on  the  file  of 
an  old  kitchen  garden,  now  part  of  the  pleafure  ground  at  Si- 
on-Houfe,  which,  perhaps,  may  have  ftood  there  ever  fince 
that  houfe  was  a  monaftery.  The  late  Duke  ol  Noithumber- 
land  has  been  heard  to  fay,  that  thefe  trees  were  above  300 
years  old. 

At  the  Priory  near  Stanmore,  Middlefex,  (ihe  feat  of  the 
Marquis  of  Abeicorn)  there  are  alfo  fome  ancient  raulberry- 
treesv     The  priory  was  formerly  a  religious  houfe. 

In  a  very  old  garden  at  Chelfea,  which  belonged  to  the 
late  John  Browning,  Efq.  (who  was  a  very  good  botanift,  and 
had  a  large  colleftion  of  trees  and  plants)  there  is  one  ot  the 
largeft  mulberry-trees  that  1  ever  faw,  and  which  appears  to 
be  extremely  old. 

Gerard,  who  publilhed  his  Hiftory  of  Plants  in  1597, 
fays,  in  that  book,  that  mulberry.trees  then  grew  in  fundry 
gardens  in  England. 


MANAGEMENT  OF  FRUIT  TREES,  &c.     123 

Thofe  commonly  cullivated  in  this  Country  are, 

1.  The  Common  Black  Mulberry-Tree,  which  is  much 
efteemed  tor  us  delicate  iruit.  This  is  now  common  in  moft 
pans  ot  Europe,  except  where  the  winters  arc  very  fevere. 
Th;.'re  is  a  vaiieiy  ol  this  wiih  j<gged  leaves,  and  fmaller  truit; 
bui  Mr.  Miller  lays,  that  it  is  a  diUinct  Ipecies,  a  native  ot 
Soil)'  ;  and  that  the  truit  has  no  flavour,  confcqtiently  it  is 
not  worth  cultivating.  Tliere  weie  fome  ot  tiicfe  trees  in 
Ciieifea  Gtrdens. 

2.  The  White  Mulberrv.  This  tree  is  raifed  in  great 
abundance  m  Italy,  and  other  Southern  countries,  for  the 
leaves,  to  teed  (ilk-worms  ;*  though  it  is  faid  thit  the  Per- 
fians  generally  ufe  the  Common  Black  Mulbeiry  for  that  pur- 
pofe  ;  and  this  latter  is  the  only  fbit  raifed  for  the  fake  of  its 
truit,  which  is  very  wholcfome. 

3.  The  Red  or  Vuginian  Mulberry-Tree,  which  grows 
to  a  confiderable  height,  and  bears  reddifh  berries. 

The  two  laft  are  cultivated,  in  this  country,  only  for  the 
fake  of  variety. 

Mulberries  are  raifed  from  feed,  or  propagated  from  cut- 
tings and  layers. 

Tiiofe  raifed  from  feed  have  frequently  male  flowers,  and 
produce  no  fruit ;  thefe,  therefore,  fliould  never  be  made 
choice  ot  for  fruit-bearing  trees,  unlefs  they  have  been  feen 
to  bear  in  the  nurfery. 

The  btH  bearing  branches  of  old  trees  are  to  be  chofen 
for  cuttings  and  layers  ;  for  fome  branches  of  thefe  trees  pro- 
duce only  katkins,  and  trees  raifed  from  them  will  never  pro- 
duce truit.  If  they  are  to  be  raifed  from  layers,  they  will 
generally  take  root  fufficiently  the  firft  year  to  bear  feparaiing 
trom  the  parent  tree,  and  fhouldthen  be  planted  in  a  nurfery, 
and  trained  up  with  fingle  flems.  In  four  years  they  will  be 
fit  to  plant  out  where  they  are  to  remain.  They  fliould  be 
planted  at  a  proper  diftance  to  admit  the  fun  and  air,  as  the 
truit,  when  the  trees  are  too  clofe,  is  very  apt  10  turn  mouldy  ; 
they  fliould  alio  be  flieltered  from  the  Eaft,  North,  and  Well 
winds. 

But  the  bed  way  of  raifing  mulberries  is  from  cuttings 
of  the  lormer  year's  Ihoots,  having  one  joint  of  the  two  years' 
wood.  Plant  them  out  in  autumn,  if  fine  weather,  or  in  the 
month  ot  March,  in  rows  nine  inches  apart,  and  at  the  dillance 

*  This  tree  pofTclTes  the  peculiar  properly  of  hreedirg  no  vermin,  eiflier 
while  growing  or  when  cut  dov^a  ;  neither  (ioe?  it  Jiarbour  jny  caterpilJarj 
the  fiilcwor.-n  excepted.     Evelyn's  Sylva,  by  Hunter,  vol,  2,  p.  40. 


2  24       TREATISE  ON  THE  CULTURE  AND 

of  two  inches  in  the  rows,  leavinpr  only  two  or  three  buds  above 
ground  :  Mulch  the  ground  with  leaves  or  dung  well  rotted, 
to  keep  it  moift,  and  the  plants  will  require  little  watering.  It" 
they  fucceed  well,  they  may,  next  fealon,  be  tranfplanted  into 
a  nurfery,  and  treated  as  dire6ted  for  layers.  Thefe  young 
trees,  while  they  remain  in  the  nurfery,  (hould  be  tranfplanted 
every  three  or  four  years, 

I  would  recommend  planting  of  mulberries  in  grafs  or- 
chards and  pleafure  grounds,  becaufe  the  fineft  of  the  fruit, 
when  ripe,  frequently  drops,  which,  if  it  fall  on  dug  or  plough- 
ed ground,  will  be  foiled  and  rendered  unfit  for  ufe,  as  the  earth 
will  adhere  fo  to  the  fruit  as  to  render  the  cleaning  of  it  im- 
prafticable  ;  but  if  planted  on  lawns,  or  in  grafs  orchards,  the 
iruit  can  be  picked  up  without  receiving  any  injury.  Another 
reafon  for  planting  thefe  trees  on  lawns  or  in  orchards  is,  that, 
when  full  grown,  they  are  too  large  for  a  kitchen  garden.  The 
foil  in  which  they  thrive  beft  is  a  rich,  light,  and  deep  earth. 

As  the  fruit  is  produced  on  the  young  wood,  you  fliould 
cut  out  only  fuch  branches  as  crofs  others,  and  fuch  as  are  de- 
cayed, or  broken  by  any  accident ;  at  the  fame  time  apply  the 
compofition.  If,  however,  the  heads  fliould  become  too  full 
of  wood,  it  will  be  neceffary  to  thin  them,  as  the  fruit  is  larger 
and  better  flavoured  where  the  heads  are  kept  thin  of  wood. 

I  have  found  many  of  thefe  trees  in  a  very  decayed  ftate, 
with  the  trunks  quite  hollow ;  and  have  tried  the  efficacy  of  the 
compofition  on  leveral  of  them,  cutting  out  all  the  dead  wood 
and  cankery  parts  of  fome,  and  heading  down  others  that  were 
if unted  and  fickly.  Alter  thefe  operations  they  put  forth  vig- 
orous branches,  and  bore  excellent  crops  of  fruit,  more  than 
double  the  fize  of  that  which  they  produced  in  their  former 
flate. 

I  would  advife  thofe  who  have  any  old  decayed  mulber- 
ry-trees, to  treat  them  in  the  fame  manner  ;  but  thofe  which 
are  very  much  decayed  iliould  be  headed  down  ;  this  will 
throw  them  into  a  heaithy  bearing  ftate,  and  in  two  or  three 
years  they  will  produce  plenty  of  fine  fruit. 

In  the  lawn  in  front  ot  the  houfe  of  Jf^jhn  Grove,  Efq.  at 
Little  Chelfea,  there  are  tour  old  mulberry-trees,  which  a  tew 
years  ago  were  fo  very  much  decayed,  and  fo  tu!l  of  wounds 
and  dead  wood,  that  they  produced  very  little  fruit,  and  that  of 
a  fmall  fize.  I  had  all  the  decayed  and  rotten  wood  carefully 
cut  out,  and  the  branches  trimmed,  and  then  the  compofition 
applied.  In  the  firfl  feafon  they  fent  forth  fine  fho;.)ts,  and  in 
tlie  fecond  produced  plenty  of  fruit,  of  a  better  flavour  and 
double  the  fize  ot  that  which  they  formerly  bore. 


MANAGEMENT  OF  FRUIT  TREES.  &c. 


lar. 


As  old  mulberry-trees  produce  not  only  a  greater  quantity 
o\  fruit,  but  alfo  much  larger  and  of  a  finer  flavour,  than  youn^ 
ones,  it  is  well  worih  while  to  take  fome  pains  to  rep,nr  the 
injuries  which  they  may  have  fuftained  by  accidents  or  age. 

I  am  forry  to  fay,  that  this  pleafant  and  valuable  iruit  i$ 
but  very  little  cultivated  in  this  country.* 

*  Gerard,  in  his  defcription  of  the  mulberry- tree,  has  the  following  ca« 
rious  paragraph  : — "  Hexauder  in  Aiheneus  affirmeth,  that  the  mulberry* 
trees  in  his  time  did  not  bring  forth  fruit  in  twenty  years  togetlier  ;  and, 
that  fo  gieat  a  plague  of  the  gout  reigned  and  raged  fo  generally,  as  r>ot  only 
men,  but  boys,  wenches,  eunuchs,  and  women,  were  troubled  with  that  dit- 
pafc." 


i2{i      TREATISE  ON  THE  CULTURE  AND 


SHAPTER    XVII. 


OF  THE  SERVICE. 


The  Cultivated  Service,  the  Wild  Service,  and  the  Mapk'leaved 
Service  ;  with  their  Culture. 


X  HERE  are  three  forts  of  the  Service-Tree  cuhivated  in 
Engldnd,  viz.  the  Cultivated  Service,  the  Wild  Service,  or 
Mountain  Afli,  and  the  Maple- leaved  Service.  The  fiifl  is  a 
native  ot  the  warmer  climes  of  Europe  ;  and  the  other  two 
grow  wild  in  different  parts  of  England. 

The  Service  belongs  to  the  twelfth  clafs  of  Linnaeus' 
Syftem,  entitled  Icofandria  Trig)  nia. 

Of  the  Cultivated  Service. 

This  tree  is  well  worth  cultivating,  both  for  its  fruit  and 
for  ornament.  It  is  beautiful  in  the  month  ot  June  when  in 
flower,  and  the  fruit  in  autumn  has  a  fine  appearance,  and 
grows  to  a  large  fize  if  the  trees  be  kept  thin,  and  not  over- 
loaded with  wood.  They  may  be  planted  in  orchards  among 
ether  fruit  trees  ;  for,  as  they  flower  much  later  than  apples 
and  pears,  there  will  be  no  danger  of  the  Farina  intermixing 
with  theirs.  They  may  alfo  have  a  place  in  plantations  in  the 
pleafure  grounds,  or  fingly  on  the  lawn,  or  in  the  rows  by  the 
fides  ot  gravel- walks  :  In  this  cafe,  they  fhould  be  trained  with 
fliaight  ffems  eight  or  ten  feet  high,  and  all  the  flraggling 
branches  fliould  be  cut  in,  to  afTifl;  them  in  forming  handlcme 
round  heads.  Thefe  trees  may  be  intermixed  with  thorns, 
and  will  have  a  very  good  effeft. 

We  have  only  two  forts  cultivated  in  the  garden  ;  viz. 
the  Apple-Shaped,  and  the  Pear-Shaped  Service-Tree. 

Thefe  trees  are  propagated  from  feed,  layers,  and  cut- 
tings. By  raifing  them  from  feed  you  may  perhaps  obtain 
feveral  varieties  ;  but  the  belt  method  of  preferving  the  forts, 
when  you  have  fine  varieties,  is,  by  grafting  or  budding. 

Train  the  flem,  if  for  flandards,  fix  or  eight  feet  high  ; 
but  if  for  dwarfs,  about  three  lest  high  ;  which  latter  may  be 


MANAGEMENT  OF  FRUIT  TREES,  &c.    127 

planted  in  (lirubberies.  The  fruit,  when  ripe,  may  be  gather- 
ed and  put  ill  the  truit-room  ;  letting  it  remain  till  nearly  in 
a  ftate  of  decay  :  It  will  make  a  variety  when  ferved  up  to 
table  among  the  autumn  traits. 

The  wood  of  this  tree  is  very  ufeful  lor  making  pifture- 
frames,  toys,  &c. 

When  the  trees  are  pruned,  and  where  there  are  any  de- 
cayed piits,  the  compofition  Ihould  be  applied. 

OJ  the  Wild  Service-Tree,  or  Mountain  AjJi. 

The  Wild  Service  is  fometimes  planted  in  orchards 
among  fruit  trees  ;  but  I  would  recommend  planting  it  in 
pleafuregiounds,  plantations,  or  on  lawns,  tor  ornament,  where 
the  difTeient  varieties  ot  the  truit  have  a  beautiful  eflfcfct  in  au* 
tumn  ;  and  the  fruit  gathered,  when  full  ripe,  and  laid  by  fome 
time  to  foften,  hjs  a  very  agreeable  acid  lade. 

The  feeds,  when  properly  dried,  may  be  fown  in  autumn 
in  beds  ot  light  mould  ;  taking  care  to  keep  them  fiee  trom 
weeds  in  fumtner.  In  the  following  autumn  they  may  be 
tranfplanted  into  beds,  or  quarters,  (according  to  the  number 
which  you  may  with  to  plant)  and  trained  either  for  dwarfs 
or  (landards. 

By  reletting  the  largeft  and  fineft  fruit,  many  varieties 
may  be  obtained  from  the  feed  ;  they  may  alfo  be  propagated 
from  layers ;  but  thofe  who  are  fond  of  having  a  great  variety, 
and  keeping  the  fcrts  true,  fhould  graft  them. 

If  trained  up  with  ftraight  clean  flems,  fervice-trees  will 
prrow  to  the  height  ot  thirty  or  forty  feet  ;  in  that  cafe  they 
fhould  be  planted  among  forefl  trees,  or  on  the  back  parts  of 
large  fhrubberies.  But  thofe  who  with  to  plant  them  as  flow- 
ering Ihrubs  mull  head  them  down  when  young,  to  make 
them  throw  out  horizontal  (hoots  ;  they  may  ihen  be  planted 
among  the  middling  fized  fhrubs,  which  will  make  a  beauti- 
ful variety,  both  when  in  flower  and  when  bearing  truit. 

Wild  fei  vice- trees*  grow  to  a  confiderable  fize  when 
properly  managed,  and  are  very  much  ufed  by  wheelers,  &c. 
on  account  ot  the  wood  being  all,  what  they  call,  heart-wood. 

Of  the  Maple-leaved  Service-Tree. 

This  tree  grows  wild  at  Paddington,  and  in  other  parts  of 
England,  and  is  trequentlv  forty  or  fitty  feet  high,  with  a  large 
fprcading  head,  making  a  fine  appearance,  and  deferves  a  place 
among  torefl  tiees,  and  in  extenfive  plantations  and  gardens. 

*  The  fruit  of  the  wild  fervice  13  cscelltnt  food  for  game  and  other  birdj. 


128      TREATISE  ON  THE  CULTURE  AND 

It  bears  laige  bunches  ot  white  flowers,  fucceeded  by  clufters 
of  brown  fruit,  which,  when  gathered  lull  ripe,  and  laid  by 
lor  fome  time,  till  it  becomes  foft,  has  a  very  agreeable  tart 
flavour. 

This  tree  may  be  raifed  from  feed,  which  fhould  be  fown 
in  autumn,  or  by  layers ;  but  thofe  who  wifh  to  raife  them  in 
the  dwarf  ftate  ftiould  graft  them  very  low,  and  train  them 
from  fix  to  eight  feet  high.  Some  graft  them  on  white  thorns ; 
but  I  prefer  their  own  flocks.  If  thefe  dwarfs  are  trained  up 
with  fine  heads,  they  will  have  a  very  good  efFeft  in  fhrubbe- 
rics.  If  intended  for  ftandards,  train  them  up  as  high  as  you 
can  :  They  will  have  a  beautiful  appearance  in  the  back  parts 
of  fhrubberies.  They  may  alfo  be  trained  without  graftmg, 
and  planted  on  lawns  for  ornameHt.  Some  train  them  as  ef- 
paliers ;  but  this  I  do  not  approve  of,  as  they  are  not  fo  orna- 
mental, neither  do  they  bear  fo  well. 

The  wood  of  this  tree  is  alfo  very  ufeful  for  mechanical 
purpofes. 


MANAGEMENT  OF  FRUIT  TREES,  &c.     129 


CHAPTER    XVIII. 


OF  THE  ALMOND. 

Different  Sets  of  Almonds  ;  their  Propagation^  and  the  Me- 
tliod  oj  F tuning  them. — Hoiu  to  keep  them  during  Winter, 

1  HE  Al'"<^nd  belongs  to  the  twelfth  clafs  of  Linnaeus, 
Icofandria  Monogynia,  being  joined  with  the  Peach,  and  was 
introduced  here  in  1570. 

Almonds  are  beautiful  trees  for  planting  in  (hrubberies 
and  plantations,  and  deferve  a  place  in  every  pieafure  ground, 
on  account  of  their  coming  fo  early  into  bloom,  and  for  the 
ufe  of  their  kernels. 

The  following  are  the  Sorts  propagated  in  this  Country  for  Or- 
nament  and  Ufe,  viz. 

The  Tender-fhelled  Almond,  the  Sweet  Almond,  the 
Common  or  Bitter  Almond,  the  Sweet  Jordan  Almond,  the 
Hard-fhelled  Almond,  the  Dwarf,  and  the  Double- flowering 
Almontis.  The  laii  two,  being  beautiful  early  flowering  flirubs, 
are  planted  tor  ornament  only. 

Almonds  are  propagated  by  budding  them  upon  plum, 
almond,  or  peach  (locks.  The  next  fpring  you  may  train  them 
for  flandards,  or  let  them  grow  for  half  Itandards ;  but  the 
common  way  is,  to  bud  thdHi  as  high  as  you  wifh  the  flem  to 
be ;  and  the  fecond  year  after  they  may  be  planted  out  for 
good.  If  you  are  to  tranfphnt  them  into  a  dry  foil,  let  it  be 
done  in  O6fober,  when  the  leaves  begin  to  decay  ;  but  if  into 
wet  ground,  the  month  of  February  is  the  proper  feafon.  Al- 
monds budded  on  plum  flocks  thrive  belt  in  a  wet  foil,  and 
on  almond  and  peach  ftocks  in  a  drv. 

When  the  young  trees  are  brought  from  the  nurfery,  they 
fhould  never  be  cut  until  the  young  flioots  begin  v^  break,  as 
direfted  tor  peaches  and  neftarines. 

Almonds  require  nearly  the  fame  management  in  prun- 
ing as  ftandard  apricots.  After  wet  antumii^,  when  the  wood 
is  not  well  ripened,  hard  winters  are  apt  to   kill  the  fhoots ; 

R 


130      TREATISE  ON  THE  CULTURE  AND 

in  that  cafe,  they  fV:ouid  be  cut  down  to  the  found  wood  ;  tak- 
ing care  to  cut  out  ibe  ciofs  fhoots  that  rub  againft  others, 
leaving  the  tree  open  in  the  middle,  pruning  the  {hoots  about 
the  fame  length  as  apricots,  and  according  to  their  ftrength. 
Never  omit  cutting  out  all  the  cankery  parts,  and  decayed 
wood. 

Seme  plant  thefe  trees  out  as  ftandards,  and  others  as 
half  flandards,  according  to  the  ground  and  fituation  ;  always 
taking  care  to  plant  them  in  a  fheltered  place  facing  the  South, 
intermixing  them  in  the  back  ol  the  fhrubberies  with  the  taller 
flowering  fhiubs  :  Or  they  may  be  planted  on  lawns  for  orna- 
ment, as  they  make  a  very  beautiful  appearance  when  in  flow- 
er, or  bearing  fruit.  If  planted  as  dwarfs,  they  may  be  cover- 
ed with  poles  fluck  into  the  ground,  thatching  over,  the  tops 
of  the  tiees  with  fome  lern,  or  any  other  light  covering,  which 
will  prevent  the  bloffom  from  being  killed  by  the  froft  in 
Febiuary  and  March.  After  the  fruit  is  fet,  and  the  leaves  fo 
far  out  as  to  cover  it,  if  fine  weather,  the  covering  may  be  re- 
moved in  the  latter  end  of  April  or  beginning  of  May,  which 
will  enfure  a  plentiful  crop  of  Almonds  ;  a  very  ufeful  fup- 
ply  for  the  talile  in  autumn  and  winter. 

Thofe  who  have  plenty  of  walling  fometimes  plant  al- 
mond-trees on  walls,  and  fometimes  on  efpaliers. 

Almonds  may  be  preferved  in  dry  fand,  or  bran,  for  ufe  ; 
but  they  muff  be  thoroughly  dried  on  fhelves,  or  boards,  in  an 
airy  place,  before  they  are  put  into  the  fand  or  bran,  otherwife 
tbey  will  get  mouldy.  They  are  preferved  only  for  their  ker- 
nels, the  other  part  of  the  truit  being  of  no  fervice. 


MANAGEMENT  OF  FRUIT  TREES,  &c.      131 


CHAPTER    XIX, 


OF  FILBERTS  AND  HAZLE-NUTS. 

The  Sorts  cammonly  cultivated  in  England  — Method  oj  Cul- 
ture.— How  to  keep  them  in  JVinter. 

Jb  I  LB  ERTS  and  Hazle-Nuts  grow  wild  in  woods  and  hedges, 
and  arc  brought  in  great  quantities  to  the  London  markets, 
and  to  thofe  of  other  large  towns  throughout  the  kingdom  ; 
employing  a  great  many  poor  tamilies  during  the  autumn,  who 
otherwife  might  have  very  little  to  do,  and  ot  courfe  be  a  bur- 
den on  the  public. 

This  genus  of  plants  is  ranged  in  the  eighth  order  ot 
Linnaeus'  twenty-fiift  clafs,  Monoecia  Pulyandria. 

The  Sorts  generally  cultivated  in  England  are  thejollowing  : 

1.  The  Large  Cob  Nut. 

2.  The  Large  Long  Nut,  which  produces  very  fine  large 
iruit. 

3.  The  Barcelona,  or  Spanifh  Nut,  with  large  cups.    "" 

4.  The  Common  Wood  Nut,  with  red  fkmned  kernels. 

5.  The  Filbert  with  white  kernels. 

6.  The  Filbert  with  red  kernels. 

7.  The  Large  Clufler  Wood  Nut. 

Of  Propagating  and  Pruning  Nut-Trees. 

Filberts  and  nuts  of  ail  kinds  are  propaga«ed  from  feed* 
layers,  and  fuckers  ;  but  thofe  who  wifh  to  have  fine  fort' 
fiiould  giatt  the  trees,  or  lay  down  in  March  fome  o\  the 
ilraighted  fhoots,  notched  at  a  joint,  pegging  them  into  the 
ground  ;  then  cover  them  with  earth  about  thit-e  inches  thick, 
making  bafons  round  them  with  edges  ot  mould  about  two 
inches  higher  than  the  furface  of  the  ground,  to  prevent  the 
water's  running  off;  water  them  foinetimes  in  drv  weather, 
and  mulch  them  with  fome  lotten  leaves,  to  keep  them  moift. 
By  the  tollowing  autumn  they  will  be  fit  to  take  up  and  plant 
out  in  beds  in  the  nurfery,  wliere  they  fhould  remain  about 
two  years,  planting  tbcm  out  in  Auguit  where  you  wifh  thera 


132      TREATISE  ON  THE  CULTURE  AND 

to  remain  for  good.     If  any  of  the  layers  have  not  taken  prop- 
er root,  they  may  be  left  till  the  autumn  following. 

Filberts  and  nuts  may  be  planted  on  the  outfides  of  woods, 
or  in  the  back,  parts  of  (hrubberies  and  pleafure  grounds,  or 
in  large  kitchen  gardens,  in  (hady  walks;  or  tor  the  purpofe 
of  hiding  fheds,  cifterns,  &;c. 

When  they  are  raifed  from  feed,  it  fhould  be  fown  in  au- 
tumn, in  a  light  earth;  and  it  will  be  neceflary  to  cover  the 
teds  all  over  with  Hates,  flat  ftones,  or  bricks,  to  prevent  the 
mice  from  eating  the  nuts  or  carrying  them  off  in  winter. 

When  at  the  Botanic  Gardens,  Chelfea,  I  once  fowed 
feveral  quarts  of  Large  Barcelon.i  Nuts,  in  pots,  in  two  frames 
at  a  conhderable  dillance  from  each  other,  the  nuts  were  all 
carried  ofFby  the  mice  in  one  night.  On  fearching  round  the 
lining  of  a  Irame  wheie  we  kept  green-houfe  plants  in  winter, 
I  found  above  a  quart  ot  the  nuts  in  one  hoaid,  which  1  again 
fowed  immediately,  covering  them  over  with  fldtes  ;  from 
ihefe  nuts  I  raifed  fome  very  fine  plants. 

The  Barcelona  Nut-Tree  is  rather  fcarce  in  England,  but 
it  is  well  worth  cultivating ;  it  is  a  diftin6l  fpecies,  and  grows 
to  a  fine  timber  tree.  1  he  nuts  that  I  fowed,  as  mentioned 
above,  were  produced  from  a  fine  tree  in  the  Botanic  Gardens 
at  Chelfea.* 

Thofe  who  are  not  in  pofTefTion  of  plants  may  procure 
them  from  nuts  frefli  imported  from  Spain,  by  fowing  them 
as  above  directed.  Great  quantities  are  imported  annually 
under  the  name  ot  Barcelona,  or  Great  Spanilh  Nuts. 

When  in  the  nurfery,  nut-trees  fliould  be  trained  with 
fingle  ifraight  ftems,  to  form  fine  Heads  from  three  to  fix  feet 
high;  cut  ofTthe  leading  (hoot  at  the  height  you  would  have 
the  head  formed,  rubbing  off  all  the  lower  buds,  and  leaving 
only  as  many  at  top  as  you  think  will  be  fufficient  to  form  a 
handfome  head,  and  according  to  the  ftrength  of  the  ffem. 

Nuts,  when  intended  for  keeping,  fhould  be  well  dried 
and  packed  in  jars  or  boxes  of  dry  land  (and  placed  in  a  fruit- 
room,  or  dry  cellar,)  well  covered  down  to  preferve  them  from 
mice. 

The  (hoots  of  filberts  and  nut-trees  are  very  ufeful  for 
flacking  green-houfe  plants  and  nfpberries,  or  for  making 
withes  to  bind  faggots,  and  for  flicking  peafe.t 

*  This  tree,  at  two  feet  and  a  half  from  the  ground,  mcafures  about  four 
feet  in  circumference. 

+  I  have  often  been  aftoniflied,  that  thofe  who  have  gardens  in  America, 
ftould  pay  fo  little  attention  to  huit  of  this  foit.  The  nuts,  which  are  natives 


MANAGEMENT  OF  FRUIT  TREES.  8cc.    133 

of  the  Middle  States,  are  excellent,  even  in  their  uncultivated  ftate,  where 
they  have  (o  contend  with  every  poflible  difadvantage.  They  are  fomething 
between  the  Euglifli  ha»le-nut  and  the  filbert,  and,  with  a  liide  care,  might 
be  rendered  very  produftire  and  profitable.  They  are  much  better  than  the 
Spani(h  nuts,  which  are  fold  at  Philadelphia  fcr  a  (hilling  fterlicg  a  pint,  or 
thereabouts  ;  and  yet  no  pains  are  taken  to  cultivate  them.  Our  I'ortJ,  too, 
might  be  obtained  at  a  very  Imall  expcnce,  I  have  feni  leveral  plants  to  my 
friends  at  Buftletown,  which,  I  hear,  grow  very  well  ;  and  I  have  lately  lent 
them  lome  oi'  the  fined  hszle-nuts  I  ever  fiw,  and  which  I  got  from  the  gar- 
den of  Jofeph  Galloway,  Eiq.  at  Waterford.  Ir  thelc  fucceed,  I  hope  it  will 
be  an  inducement  tor  others  to  obtaia  a  like  fupply. 


134       TREATISE  ON  THE  CULTURE  AND 


CHAPTER   XX. 


OF  CHESNUTS. 


Different  Sorts  cultivated  in  England — Che  [nut  Trees  art 
excellent  Timber. — How  to  Propagate^  Plant,  and^  Head 
them.* 

X  HE  Chefnut,  Caftanea,  is  a  native  of  the  South  o\  Europe, 
and  is  faid  to  take  its  name  from  Caftana,  a  city  of  Thelldly, 
were  anciently  it  grew  in  great  plenty.  It  belongs  to  Linnae- 
us' twenty-firft  clafs,  Moncecia  Polyandria. 

The  forts  moffly  cultivated  in  England  are  thofe  com- 
monly called  Spanifh  Chefnuts,  which  run  into  great  varieties 
when  raifed  from  feed  ;  and  a  fort  called,  in  America,  Chin- 
quapin, or  Dwarf  Virginian  Chefnut  ;  but  this  is  only  raifed 
for  the  fake  of  variety. 

The  former  are  very  fine  trees,  and  well  worth  cultivat- 
ing both  for  ufe  and  ornament.  The  timber  is  reckoned  equal 
to  oak,  and,  tor  making  calks,  even  fuperior  to  it ;  as,  when 
feafoned,  it  is  not  fo  liable  to  fhrink  or  fwell  as  oak.  Thefe 
trees  have  alfo  a  very  noble  appearance,  and  are  therefore  very 
fit  to  plant  in  parks,  &c. 

Gerard  fays,  that  in  his  time  there  were  feveral  woods  oi 
chefnuts  in  England,  particularly  one  near  Feverfham  in  Kent; 
and  Fitz-Stephens,  in  a  defcription  of  London,  written  by  him 
in  Henry  the  Second's  time,  (peaks  of  a  very  nob'e  foreft 
which  grew  on  the  North  part  of  it.  This  tree  grows  fome- 
times  to  an  amazing  fize.  Not  to  mention  thofe  abroad,  there 
is  one  at  Lord  Ducie's  at  Tortworth,  in  the  county  of  Glou- 
cefter,  which  meafures  nineteen  yards  in  circumference,  and 
is  mentioned  by  Sir  Robert  Atkyns,  in  his  Hiftory  of  that 
county,  as  a  famous  tree  in  King  John's  time  ;  and  by  Mr. 
Evelyn,  in  his  Sylva,  book  3d,  chap.  7,  p.  233,  fourth  edition, 
to  have  been  fo  remarkable  for  its  magnitude  in  the  reign  of 

*  I  partic'iUrly  requeft  the  American  reader  to  pay  attention  to  what 
is  hereafter  faid  about  the  prefervatiou  of  the  fruit  of  the  chefnut. 


MANAGEMENT  OF  FRUIT  TREES.  &c.     135 

King  Stephen,  as  then  to  be  called  the  Great  Chefnut  of  Tort- 
worth  ;  trom  which  it  may  reafonably  be  fuppofcd  to  have 
been  (landing  before  the  Cunquefts.  Lord  Ducie  had  a  draw- 
ing of  it  taken  and  engraved  in  1772.  One  of  the  prints  is 
now  in  my  poffeflion.*  Formerly  a  great  part  of  London  was 
built  with  chefnut  and  walnut  trees ;  and  at  Sion  Houfe,  the 
feat  of  the  Duke  of  Noithumberland,  the  ftables  are  built 
with  them,  from  the  old  monaflery  at  that  place,  which  was 
taken  down  when  the  prefcnt  manfion-houfe  was  built. 

The  beft  way   of  propagating  chefnut-trees  is  trom  feed, 
gathered  when  thoroughly  ripe;  which  is  generally  about  the 
latter  end  of  061ober  ;   but  they  fliould  not  be  gathered  till  the 
huflcs  begin  to  open,  and  the  nuts  appear  of  a  brownifh  col- 
our; thev  will  then  drop  of  themfelves,   and  fhould  be  care- 
fully picked  up  in  the  morning  ;  and  particularly  after  high 
winds ;  thofc  which  are  intended  i\'>r  eating,  or  for  feed,  fhould 
be  always  fuffered  to  drop  of  themfelves;  they  will  be  found 
much  better   than  thofe  that  are  beaten   down.     If,  however, 
the  froH  fhould  fet  in  early,  you   will  be    under  the  necefTity 
of   thrafhing   them    down,   which    fhould    be  done  in  a  dry 
day.     All  that  tall  in  the  hufk  fliould  be  thrown  in  lieaps  in 
a  fhed,  or  other  convenient  place,  and  fuffered  to  remain  three 
weeks,  or  a  month,  in  that  ffate,  to  ripen.     They  fliould  then 
be  taken  out  of   the  huflcs,  and  the  beft  picked  out  and  laid 
up  by  themfelves,  after  being  well  dried,  on  mats,  or  clothes, 
in  a  funny  fituation.     They    fliould  be  laid  up  in  the  fruit- 
room,  or  granary,  on  flielves,  or  on  a  dry  floor.     Remember 
to  turn   them    frequently.      The  inferior  ones   will    do   for 
fowing,  or  they  may  be  given  to  pigs  or  turkeys?,  who  are  ve- 
ry fond  of  them  ;  they  will  be  found  very  good  io^  fattening 
poultry,  efpecially  turkeys.     If  during  the  winter  ttiey  fhould 
become  damp  or  mouldy,  they  fhould  be  turned  and  .carefully 
wiped  ;  and  if   fpread  at  a  moderate  diftance  from  a  firev  or 
dried  in   an  oven  after   the  bread   is  drawn,  and  then  packed 
in  boxes,   or  jars,  with   thorough  dry  fand,  they   will   k..eep 

*  At  Artited  park,  near  Epfom,  the  feat  of  Richard  Howard,  Efq.  iher.e 
are  a  great  many  Spanifh  Chelouts,  that  were    fown   by  a  gardener  uow  \\v-' 
iDg,  one  of  which,  at  three  feet  from  the  ground,  mealurei  feven  feet  in  cir- 
cumference, and  has  a  trunk  upwards  of  fifty  feet  high. 

Since  writing  the  above,  I  have  feen  the  old  gardener,  Thomas  Davie, 
who  is  now  77  years  old,  and  have  had  fome  converfation  with  him.  He 
fays,  that  at  the  age  ofij  he  bought  three  fhiijings  worth  of  chefnuts  in 
London  on  purpofe  to  treat  his  feilow-fervants  ;  but  finding  that  they  would 
n<*t  accept  of  ihem,  he  fowed  thtm  ia  a  bed  in  the  garden  at  Afhied,  which 
then  belonged  to  the  Earl  of  Suffoik,  and  afterwards  planted  out  the  young 
trees  where  they  now  ftand.  Thefe  trees  arc,  therefore,  at  this  lime,  fiity- 
two  years  old,  from  the  feed. 


13(5;  TREATISE  ON  THE  CULTURE  AND 

plump  and  good."'*^  Obferve  not  to  put  them  into  the  oven 
when  too  hot,  as  it  will  make  them  fhrivel :  And  thofe  lor 
fowing  mull  not  be  dried  in  this  manner,  as  the  heat  ot  the 
oven  would  kill  the  germ.  In  a  fine  warm  feafon,  I  have  [een 
them  ripen  as  well  and  grow  nearly  to  as  large  a  fize  as  for- 
eign ones,  when  the  trees  were  healthy  ;  but  in  a  middling 
feafon  they  will  do  very  v/ell  for  fowing,  or  for  fatting  pigs 
and  poultry.  Be  careful  to  preferve  thern  from  rats  and  mice, 
otherwife  they  will  foon  deftroy  vaft  quantities  of  them. 

They  may  be  Town  in  beds  of  light  earth  in  the  month  of 
November,  it  it  be  a  dry  autumn, drawing  the  drills  about  nine 
inches  apart,  and  about  three  deep.  Plant  the  nuts  about  an 
inch  apart  in  the  rows,  with  the  points  upwards,  as  bulbous 
roots  are  planted;  then  cover  them  with  mould,  and  pat  it 
down  with  the  back  of  your  rake.  The  beds  fhould  be  tour 
or  five  feet  wide,  and  a  litffe  raifed  towards  the  middle  to  car- 
ry off  the  wafer.  There  Oiould  be  alleys  between  the  beds,  a- 
bout  eighteen  inches  wide,  and  about  two  or  three  inches  deep; 
thefe  will  receive  and  carry  off  the  rain-water,  which  other- 
wife  would  be  apt  to  rot  the  nuts.  Thus,  a  five-foot  bed  will 
admit  of  fix  rows  and  a  fmcill  edging  next  the  alley.  U  you 
findthemice  begin  to  attack  them,  the  beds  fliould  be  complete- 
ly covered  over  with  flates,  flat  (tones,  or  bricks,  till  the  nuts  be- 
gin to  Ipring;  they  mufl  then  be  taken  off.  If  it  be  a  hard 
winter,  it  will  be  necelfarv,  before  the  {tones  or  tiles  are  put 
on,  to  cover  the  beds  with  fome  rotten  dung,  rotten  leaves, 
or  old  tan,  to  ireierve  the  nuts  from  the  trofl.  If  it  be  a 
mild  winter,  ard  the  nuts  have  been  fown  in  autumn,  they 
Vifill  begin  to  vegetate  before  Chriftmas ;  but  if  the  autumn 
be  wet,  I  vould  advife  not  to  fow  them  till  fome  time  in 
February,  or  the  beginning  of  March.  By  the  nuts  being 
fown  in  rows,  you  will  have  room  to  hoe  betwixt  the  rows, 
and  be  able  to  keep  them  clear  of  weeds,  which  you  could 
not  fo  eafily  do  if  they  were  fown  broadcaft.  If  it  Ihould 
prove  a  very  dry  fummer,  it  will  be  neceffary  to  give  them 
a  ^ood  watering  once  or  twice  a  week,  till  the  plants  begin 
to  get  ftrength.  If  they  be  well  managed,  by  the  end  ot  Oc- 
tober, or  in  the  following  fpring,  you  may  tranfplant  them  in- 
to beds,  in  rows  about  a  toot  apart,  and  at  the  diitance  ot  four 
inches  in  the  row,  where  they  may  retrain  for  two  years  longer ; 

*  In  America,  particularly,  chcfnuts  become  very  much  fnrivellcd  in 
about  two  months  after  they  are  gathered.  Tha  method  here  described,  will 
efFtdually  pitevtnt  this.  Chefnuls  may,  by  this  mtlhod,  be  kept  gooJ,  fieth, 
and  full.fkinr.ed,  all  the  year  round,  and  this,  toi>,  witliout  any  expencc, 
worth  fpesking  of,  and  with  very  little  trouble.  The  fame  obiervauon*  ap« 
ply  (o  all  forts  of  nuts. 


MANAGEMENT  OF  FRUIT  TREES,  8cc.     137 

taking  care  to  trim  all  the  fide  flioots,  leaving  only  one  ftraight 
fleni.      1  hefe  beds  may  hdve  alleys  about  the  fame  widih  as 
belore,  with  this  differetice,  that  the  beds  fliouldbetwo  inches 
lower  than  the  alleys,  which  mult  be  well  trodden,  to  keep  the 
earth  Irom  crumhiipg  down  into  the  beds.     Firit  level  all  your 
ground,   then  Ihetch  the  line  from  one  end  of  the  bed  to  tire 
other,  accordin^T  to  the  fize  ol  the  ground,  and  with  your  fpade 
cut  off  the  edging  in  the  infide  of  the  bed,  throwing  the  mould 
towards  the  middle  of  it;   then   remove  the  line  to  the  other 
fide  of  the  bed,  which  ought  to  be  from  four  to  fix  feet  wide, 
and  cut  the  other  edge,  throwing  the  mould  into  the  bed  as  be- 
fore.    When  this  is  done,  throw  up  fome  of  ihe  mould  on  the 
top  of  the  alley,  to  make  it  about  two  inches  higher  than  the 
bed,  and  tread  the  alley  well  down.     Then  begin  to  plant  your 
young   trees  in    rows   acrofs  the  bed,  a  foot  or  fiiteen  inches 
apart,  and  about  fix  inches  in  the  row,  digging  the  ground  and 
planting  as  you  proceed,  alfo  beating  up  the  edges  of  the  alleys 
■with  the  back  ol  the  fpade,  to  keep  the  mould  from  tumblmg 
down  into  the  bed.   Proceed  thus  till  you  have  finiihed  the  bed, 
and  loon  till  you  h.ive  planted  the  whole.   If  it  be  dry  weather, 
each  bed  Oiould  be  watered  as  you  fiiiilb  planting  it,  which  be- 
ing made  a  little  lower  than  the  alleys,  will  retain  the  water  that 
you  throw  on  it,  and  will  preveni  the  rain  from  runiiing  off:  It 
the  dry  weather  continue  long,  mulch  the  beds  as  before  dire61;- 
ed.     Obfeive  to  keep  them  free  from  weeds,  wateiing  thein  as 
occafion  requires,  and  tiimming  up  the  plants  with  only  one 
flem.     In  this  fiate  they  may  remain  two  years,  and,  if  any  of 
the  plants  require  it,  (lake  them  to  keep  them  flraight.     At 
the  end  of  two  years  ihey  will  be  fit  for  tranfplanting,  and  may 
be  planted  out  for  good,  it  they  are  properly  fenced  off  from 
cattle;  but  if  they  are  to  be  placed  in  an  open  e.\po!ure,  they 
ought  firlf  to  be  planted  out  in  a  piece  ol  ground,  properly  pre- 
pared for  the  purpofe,  at  the  dillance  of  two  feet  from  row  to 
row,  and  one  foot  in  the  row.     If  they  have  been  planted  in 
the  autumn  (which  I  would  always  rsco.mmend,  except  in  wet 
ground,  or  when  the  feafon  is  wei)  let  them  remain  till  next 
fpring   tweivemorith,   and  then  head  them  down  to  two  eyes 
above  ground,  cutting  as  near  as  may  be  to  an  eye,  and  Hoping 
to  the   North,  that  the   Ihoot  which  is  thrown  out  ini*y  cover 
the  Rem  in  the  firft  feafons,  which,  it  the  bufinefsbe  rightly 
performed,  it  will  do,   and  grow  to  the  length  oi   fix  or  feveii 
feet,   according  to  the  vigour  of  the  Ifem.     If    they  arc  not 
headed  down  in   this  manner,  you  will  never  have  ftraight 
handfome  trees-     It  the  ground  be  properly  fenced  oS  from 
cattle,  thofe  that  are  planted  out  lui  good,  at  three  years  eld, 

S 


138      TREATISE  ON  THE  CULTURE  AND 

tnuft  be  treated  in  the  fame  manner  after  the  firft  or  fecond 
year.  It  may,  however,  be  necelFary  to  obferve,  that  young 
trees  muft  not  be  headed  down  immediately  aiter  tranfplant- 
ing  ;  they  ought  to  be  weU  rooted  betoiethat  operation  is  per- 
loimed  ;  and  it  is  alfo  worthy  ot  temaik,  that  the  larger  the 
ilems  are  when  they  are  headed,  the  Ilronger  and  more  luxu- 
riant will  the  flioots  be. 

I  did  not,  at  h.  It,  intend  to  have  faid  any  thing  of  chefnuts 
and  walnuts ;  but,  as  moft  people  are  tond  ot  ihem,  and  as  they 
are  generally  feived  up  at  table  with  the  deflert,  it  feemed 
propci  to  give  lome  account  ot  their  culture,  &c. 


MANAGEMENT  OF  FRIUT  TREES.  8cc.     i^cj 


CHAPTER    XXI. 


OF   WALNUTS. 

Different  Sorts  defcribed. — Their  Propn_g;atio7x,  Planting,  and 
Trimming. — Great  Utility  oj  the  Timber, — Method  of  keep* 
ing  IValnuts  in  Winter. 

1  HE  Walnut,  Juglands,  is  a  native  of  Peifia;  and  the  time 
ot  its  introdu^ion  here  is  not  known  with  certainty.  It  be- 
longs to  the  twenty.firft  clafs  ot  Linnaeus'  SyUein,  Moncecia 
Polyandria. 

Thofe  commonly  cultivated  in  this  country  are  the  fol- 
lowing varieties  of  the  common  walnut,  viz.  the  Doable  Wal- 
nut, the  Large  Walnut,  the  French  Walnut,  the  Thinfkinned 
Walnut,  and  the  Late  Walnut.  The  Hickeiv  Nut  from  North 
America,  the  fruit  ot  w^hich  is  fmall  but  well  fl  ivoured,  is  alfo 
raifed  here,  as  is  the  Black  Virginia  Walnut ;  but  this  latter 
is  cultivated  chiefly  tor  its  timber.  There  are  leveral  other 
forts  from  North  America,  which  are  planted  for  variety.* 

Thebeft  way  ot  raifmg  thefe  trees  is  from  the  nut,  which 
fliould  be  gathered  when  full  ripe:  Thofe  with  thin  Ihells  are 
to  be  preferred  tor  this  purpofe.  Walnuts,  unlefs  a  Iharp  trofl 
fets  in,  which  is  very  feldom  the  cafe  before  they  are  ripe, 
fhould  be  fuffered  to  remain  on  the  trees  till  they  begin  to  drop 
ot  themfelves  :  Shaking  ot  the  tree  will  then  bruig  them 
down.  Beating  them  down  with  poles,  as  is  ufuailv  done,  in- 
jures the  trees  very  much,  by  breaking  the  young  (hoots :  Be- 
fide,  the  nuts  never  will  keep  well  when  they  are  thrafhed 
down  too  early. 

The  nuts  may  be  fown  in  drills  in  the  fame  manner  as  chef- 
nuts  :  The  bed  time  for  doing  this,  it  the  feafon  be  dry,  is  au- 
tumn ;  and  the  nuts  muft  be  thoroughly  dry,  otherwife  they  will 
be  apt  to  rot  before  they  vegetate.  It  the  autumn  be  wet,  they 
may  be  fown  in  the  momh  ot  February  or  the  beginning  of 

*  Thefe  Ja'fer  are  the  different  forts  of  what  is  called  the  Butier  Kut  in 
Americ*.     They  feldcm  bear,  in  England,  and  the  f;ujt  is  good  for  nothing. 


»4o   TREATISE  ON  THE  CULTURE  AND 

March,  and  ought  to  be  covered  over  as  directed  for  chefnuts, 
to  preierve  them  from  mice.  It  they  thrive  well,  they  will 
be  fit  for  tianfplanting  the  fiift  autumn  after  fowing  ;  but.  \i 
not,  they  (houid  be  fuffered  to  remain  another  year.  Bed 
them  out  in  the  fame  manner  as  diiefted  tor  chefnuts,  tranf-* 
planting  every  fecond  or  :hird  year,  until  they  are  planted  out 
lor  good.  This  will  caufe  them  to  throw  out  fine  horizontal 
roots,  and  bring  them  into  a  bearing  Hate  much  fooner  than 
when  they  make  deep  tap-roots.  Train  them  up  with  fine  fin- 
gle  items  to  about  feven  feet  high,  before  you  fuffcr  ihem  to 
form  heads ;  the  branches  will  then  be  out  of  the  reach  of  cat» 
tie.  The  time  of  tranfplantmg  iljem  out  depends  on  the  pro- 
grefs  that  they  have  made  in  the  nurfery  ;  they  fliould  be  ful- 
lered to  continue  there  until  they  have  grown  to  a  tolerable 
fize,  and  to  the  height  ju ft  mentioned  as  proper  for  ffandatds. 
The  ground,  where  they  are  to  be  planted,  (hould  be  well 
ploughed  or  trenched,  and  the  trees  planted,  at  firft,  in  rows  fix 
ieet  apart,  and  the  fame  di fiance  from  tree  to  tree  in  the  rows, 
in  the  quincunx  order,  and  thus  to  remain  till  they  come  into 
bearing.  This  will  be  neceflary,  as  there  is  no  dependance  on 
the  fort  of  fruit  that  trees  railed  from  feed  may  produce.  Af- 
ter you  have  made  choice  of  thofe  which  bear  the  befi  fruit, 
the  other  may  be  planted  out  tor  timber,  or  cut  down  for  fiakes, 
or  any  other  purpofe;  The  trees  left  tor  bearing  muft  be  thin- 
ned, by  taking  out  every  other  tree  in  the  remaining  rows,  as 
they  increafe  in  fize,  till  they  fland  at  the  di fiance  proper  for 
full  grown  trees  ;  w^hich  may  be  from  twenty- four  to  forty- 
eight  feet,  according  to  the  richnefs  of  the  foil  and  the  pro- 
grefs  which  the  trees  make. 

In  trimming  the  ftems  of  walnut-trees,  cut  off  the  fhoots 
and  fmall  branchesclofe  to  the  bole;  and  in  lopping,  cutting 
out  crofs  branches,  or  fuch  as  are  damaged  by  winds  and  other 
accidents,  always  cut  at  a  fork  or  eye,  otherwifc  part  of  the 
branch  will  die  and  injure  the  tree.  But,  whether  only  a  part 
or  the  whole  of  a  branch  be  cut  off,  the  compofition  ought 
immediately  to  be  applied.^' 

Formerly,  walnut-tree  was  much  ufed  for  building,  and 
for  houfehold  furniture ;  but  mahogany,  and  other  foreign  tim- 
bers, have  now,  in  a  great  meafuie,  fuperceded  it,  efpecially  in 
the  latter  article.  This  timber  will  do  very  well  for  uprights, 
but  is  rather  too  brittle  for  joifts,  rafters,  8cc.  and,  when  prop- 

*  I  know  that  there  is  great  difficulty  in  raifing  walnut-trees  in  America  ; 
lut  I,  r.everlhc'efs,  am  of  opinion,  that,  if  proper  attention  were  paid  to  the 
cul'ivatiou  ot  lhci]i,  ihey  would  aaiyver  vpry  well.  A(  an^  rate  it  is  worth 
S  trial, 


MANAGEMENT  OF  FRUIT  TREES,  &c.     141 

crly  polifhed,  it  looks  very  well  in  chairs,  tables,  bureaus,  &c. 
It  is,  at  piefent,  a  good  deal  ufed  tor  gun-ltocks.  Walnuts 
thrive  beit  in  a  deep  lich  foil,  but  will  do  very  well  in  a  chalky 
foil,  as  may  be  leen  on  the  hills  in  Surry,  in  the  neighbourhood 
ot  Leatherhead,  Godltone,  and  Cailhdhon  ;  and,  at  Bedding- 
ton- Paik,  the  fcai  ot  the  ancient  tamily  ol  the  Carews,  there 
are  many  fine  old  walnui-tiees.  Thefe  trees  are  well  worth 
cultivating  ;  as  the  yearly  value  ot  the  truit  that  they  bear  is 
very  confidciable  *  There  is  a  great  deal  ot  money  made,  ia 
plentiful  years,  by  thinning  of  the  nuts  for  pickling,  both  for 
home  confumption,  and  alio  for  exportation.  The  leaves  of 
walnuts  fleeped  in  boilii  g  water,  and  that  inlufion  mixed  with 
lime-watei,  fnap  iuds,  and  urine,  is  found  very  efficacious  tor 
deftroying  flugs  and  worms  in  the  ground,  and  infetis  on  trees. 
Walnuts  for  keeping  fhould  be  fuffered  to  drop  of  them- 
felves,  and  afterwarcis  laid  in  an  open  airy  place  till  they  are 
thorouf^hly  djied  ;  then  pack  them  in  jars,  boxes,  or  cafks, 
with  fine  clean  fand,  that  has  been  well  dried  in  the  fun,  in  an 
oven,  or  before  the  fiie,  in  layers  ot  fand  and  walnuts  alter- 
nately ;  fet  them  in  a  dry  place,  but  not  where  it  is  too  hot. 
In  this  manner  1  have  kept  them  good  till  the  latter  end  olf 
April.  Before  you  fend  them  to  table,  wipe  the  fand  clean 
off;  and,  if  you  find  they  have  become  (hrivelled,  lleep  therai 
in  milk  and  water  tor  fix  or  eight  hours  before  they  are  ufed ; 
this  will  make  them  plump  and  fine,  and  caufe  them  to  peei 
eafily. 

*  At  Beddington,  about  50  walnut  trees  (and  not  above  half  «hat  num» 
ber  full  beaiers)  have  been  let  at  30I  40I  and  yol.  according  to  the  cr op  j 
and  it  is  fuppokd,  that  in  a  good  feafon  the  renter  cleats  50I.  by  the  bargain. 

CedaingtoQ  was  aoted  ia  Queen  Blizal?eih's  time  for  the  fineft  orangery 
ia  Sngland. 


*42        TREATISE  ON  THE  CULTURE  AND 


CHAPTER    XXII. 


OF  GRAFTING  AND  BUDDING. 

Four  different  ways  of  Grafting,  with  Ohfervations.  —  On  ufing 
the  Compofition,  infledd  cj  Grajtirig-Llay, — Of  Buauing^ 
with  Obfervations,  &c. 

VTRAFTING  is  the  taking  of  a  fhoot  irom  one  tree,  and  in- 
lerting  it  into  another,  in  fuch  a  manner  as  that  both  may  unite 
clofely  and  become  one  tree  ;  this  is  called,  by  the  ancient 
xvriters  in  huibandry  and  gardening,  xnafion,  to  dillinguifh  it 
from  inoculating,  or  budding,  which  they  call  inferere  ociilos. 

I  have  taken  a  great  deal  of  pains  to  trace  the  pra6tice  of 
grafting  to  its  origin,  but  without  iuccefs  ;  as  no  author  that  I 
have  perufed  gives  any  fatistafctory  account  ol  it ;  it  is,  how- 
ever, allowed  by  all  to  be  very  ancient. 

1  he  ufe  o\  grafting  is,  to  propagate  anv  curious  forts  of 
fruits  fo  as  to  be  certain  of  the  kinds  ;  which  cannot  be  done 
hy  any  other  method  :  For,  as  all  the  good  truits  have  been 
accidentally  obtained  liom  feeds,  fo,  of  the  ft-eds  of  the fe,  when 
fown,  many  will  degenerate,  and  produce  fuch  huit  as  is  not 
worth  the  cultivatincr  ;  But  when  {hoots  are  taken  from  fuch 
trees  as  produce  good  fruit,  thefe  will  never  aher  irom  their 
3vind,  whatever  be  the  flock  or  tree  on  which  they  are  grafted. 

The  principle  or  philofophy  of  grahing  is  fomewhal  ob- 
fcure ;  and,  had  not  accident  given  the  firft  hint,  all  our 
knowledge  of  nature  would  never  have  led  us  to  it.  The  ef- 
ieft  is  ordinarily  attributed  to  the  diverfity  of  the  pores  or 
duEis  of  the  graft  from  thofe  of  the  flock,  which  change  the 
figure  of  the  particles  of  the  juices  in  palling  through  them 
to  the  reft  of  the  tree. 

Mr.  Bradley,  on  occafion  o(  fome  obfervations  by  Agri- 
cola,  fuggefis  fomething  new  on  this  head.  The  flock  grafted 
on,  he  thinks,  is  only  to  be  confidered  as  a  fund  of  vegetable 
matter  which  is  to  be  filtered  through  the  cion,  and  digefled, 
and  brought  to  maturity,  as  the  time  of  growth  in  the  vefTels 
of  the  cion  directs.     A  cion,  therefore,  oi  one  kind  grafted  on 


MANAGEMENT  OF  FRUIT  TREES,  &c.     143 

a  tree  of  another,  may  be  rather  faid  to  take  root  in  the  tree 
that  it  is  gratted  in,  than  to  unite  itlelf  with  it  :  For  it  is  vifi- 
ble,  that  the  cion  prefeives  its  natural  purity  and  intent, 
though  it  be  ted  and  nourifiied  by  a  mere  crab  ;  which  is, 
without  doubt,  occafioned  by  the  difference  ot  the  vedels  in 
the  cion  Irom  thofe  ot  the  ftock  ;  fo  that  grafting  may  be  juft- 
ly  compared  to  planting. 

In  profecution  ot  this  view,  of  that  ingenious  author,  we 
add,  that  the  natural  juices  ot  the  earth,  by  the  fecretion  and 
comminution  in  paffing  through  the  roots,  &c.  before  they  ar- 
rive at  the  cion,  mud  doubtlefs  arrive  there  halt  elaborated  and 
concofted,  and  fo  difpofed  for  a  more  eafy,  plenlilul,  and  per- 
fefci  afTiaiilation  and  nutrition  ;  v^^hence  the  cion  muil  necef- 
farily  grow  and  thrive  better  and  fafter  than  ii  it  were  put  im- 
mediately in  the  ground,  there  to  live  on  coarfer  diet  and  hard- 
er ot  digeflion  ;  and  the  fruit  produced  by  this  further  prepar- 
ation in  the  cion,  mufl  be  liner,  and  further  exalted,  than  it 
led  immediately  from  the  more  imperfeftly  prepared  and  al- 
tered juices  of  the  flock..  It  may,  perhaps,  be  thought  un- 
iiecelfary  to  fay  any  thing  here  on  grafting,  as  it  has  been  fo 
fully  treated  of  by  Mr.  Miller,  and  other  writers  on  garden- 
ing ;  but  as  this  treatife  is  principally  on  pruning  and  training, 
grafting  feems  naturally  conne6ted  with  it. 

I  perluade  myfelt,  iheretore,  that  a  tew  inltruftions  in 
gratting  will  not  be  unacceptable,  as  they  may  fave  the  reader 
the  trouble  ot  turning  to  other  books  ;  efpecially  as  they  are 
more  particularly  intended  tor  the  grafting  of  old  trees,  and 
fuch  as  are  tound,  when  they  come  to  bear,  to  be  a  different 
fort  from  what  was  expected  :  For,  although  nurferymen  in 
geneial  are  very  caretul  in  thefe  matters,  yet,  through  the  in- 
attention ot  their  men,  or  Tome  millake,  or  by  an  improper 
choice  of  the  forts,  it  will  irtquently  happen,  that,  alter  wait- 
ing thirteen  or  touiteen  years,  when  the  trees  come  to  bear, 
the  fruit  is  found  ot  a  bad  quality,  and  not  fit  for  ufe  ;  fo  that 
new  grafting  or  budding  is  abfolutely  necellary. 

I  fhall,  theretore,  give  what  direftions  may  be  neceiTary 
on  that  fubjefcf,  to  render  it  plain  and  eafy  to  thofe  who  have 
not  been  regulaily  infirutted  in  the  art  ot  grafting  trom  gen- 
eral prafchce  ;  and  add  a  method  which  1  have  followed  tor 
fome  years,  and  which,  1  flatter  myfelf,  will  be  tound  an  im- 
provement. 

The  (hoots  ufed  in  grafting  are  called  cions,  or  grafts  ; 
and  in  the  choice  ot  thefe  the  following  directions  Ihould  be 
caretully  obferved.  itt.  That  they  are  thoots  of  the  former 
year;  tor  when  tney  are  older  they  never  fucceed  well.  adly. 


144      TREATISE  ON  THE  CULTURE  AND 

Always  to  take  them  from  healthy   fruiirul  trees;   for,  if  the 
trees  from  which  they  are  taken  be  fickly,   the  grafts  very  of- 
ten partake  fo  much  of  the  diftemper  as  raiely  to  get  the  bet- 
ter of  it,   at  leaft    for  fome  years ;  and  when  they  are   taken 
from  young  luxuriant  trees,  whofe  vefTels  die  generally  laige, 
they  will    continue   to    produce  hixuriant   flioots,  but  are  fel- 
dom  fo    produttive    as   thofe   which    are  taken  fiom    fruitful 
trees  whofe  fhoots  are  more  compact,  and  the  joints  clofer  to- 
gether; at  leaft   it  will   be  a  grcdt  number  of  yejis  beii)re  the 
luxuriant  grafts   begin  to  produce  fruit,  even  if  managed  with 
the  greatell  (kill.     3dly.  You  fliould  prefer  iho(e  gratts  which 
are  taken   from   the    lateral  or   horizontal    iu^nchrs,  to  tiiofe 
from  the   flrong  perpendicular  flioois,   for  the  regions   beiore 
given. 

Thefe  grafts,  or  cions,  fhould  be  cut  off  from  the  trees 
before  their  buds  b' gin  to  fwell,  which  is  generally  three 
weeks  or  a  month  berore  the  feafon  for  grafting  ;  therefore, 
tvhen  they  are  cut  oft  they  fhould  be  laid  in  the  ground  with 
the  cut  downwards,  burying  them  half  their  length,  and  cover- 
ing their  tops  with  dry  litter,  to  prevent  tht^ir  drying ;  if  a 
fmall  joint  of  the  former  year's  wood  be  cut  off  with  the  cion, 
it  will  preferve  it  the  better,  and  when  thev  are  gtafted  this 
may  be  cut  ofF;  for  at  the  fame  time  the  cions  mull  be  cut  to 
a  proper  length  be'ore  they  are  infened  in  the  flocks;  but 
till  then,  the  fhoots  fhould  remain  of  their  full  length,  as  they 
■were  taken  from  the  tree,  which  will  better  prelerve  ihem 
from  fhiinkins;  if  thefe  cions  are  to  be  carried  to  a  confideia- 
Lie  diftance,  it  will  be  proper  to  put  their  enas  into  a  lump 
of  clay,  and  to  wrap  them  up  in  inofs,  which  will  picferve 
them  frefh  for  a  month,  or  longer  ;  but  thele  fhould  be  cutoff 
from  the  trees  earlier  than  thofe  which  are  to  be  grafted  near 
the  place  where  the  trees  are  growing. 

Having  given  diredions  tor  the  cions  and  grafts,  we  next 
come  to  that  ol  the  flock,  which  is  a  term  applied  to  the 
trees  intended  for  grafting  ;  thefe  are,  either  fuch  old  trees 
as  are  already  giowing  in  the  places  where  ihey  ai'e  to  re- 
main, whofe  fiuit  is  intended  to  be  changed  ;  or  young  trees, 
which  have  been  raifed  in  the  nurfeiy  for  a  fuppl)  to  the 
garden  ;  in  the  former  cafe,  there  is  no  other  choice,  than 
that  of  the  branches,  which  fhould  be  fuch  as  are  young, 
healthy,  well  fiiuated.  and  have  a  fmooth  baik  ;  it  thele  trees 
are  growing  againff  walls,  or  efpaliers,  it  will  be  proper  to 
graft  fix,  eight,  or  ten  branches,  according  to  the  fize  of  the 
trees,  by  which  they  will  be  much  fooner  furnilhed  with 
branches  again,  than  when  a  lefs  number  of  cions  are  put  in  ; 


MANAGEMENT  OF  FRUIT  TREES,  S:c.     145 

but  in   ftandard  trees,  four,  or  at  mofl  fix,  cions  will  be  faF- 
ficient. 

Ill  the  choice  of  young  flocks  for  grafting,  you  fhoald  al- 
ways prefer  fuch  as  have  hem  raifed  Iroin  the  feed,  and  that 
have  been  once  or  twice  tr.infplanted. 

Next  to  thefe,  are  thofe  flocks  which  have  been  raifed 
from  cuitincrs,  or  layers;  but  thofe  which  are  fuckers  Irom 
the  roots  of  other  trees  (hould  always  be  rejeBed  ;  for  tliefe 
are  never  fo  well  rooted  as  the  oihcrs,  and  conltantly  put  out 
a  great  number  ol  fuckers  from  their  roots,  whereby  the  bor- 
ders and  walks  of  the  garden  will  be  always  peflered  duiing 
the  fummer  feafon  ;  thefe  are  not  only  unf;g'it!y,  but  they  al- 
fo  take  t.fi'part  of  the  nourifiimcnt  fiom  the  trees. 

If  thefe  flocks  have  been  allowed  a  proper  di (lance  in  the 
nurfery  where  they  have  grown,  the  wood  will  be  better  ripen- 
ed, and  more  compaft,  than  thofe  which  have  grown  clofc, 
and  have  been  the;e  drawn  up  to  a  greater  height ;  the  wood 
of  thefe  will  be  foft,  and  their  velfcls  large;  fo  that  the  cions 
gratted  into  them  will  Ihoot  very  fliong;  but  they  will  be  lefs 
difpofed  to  produce  (ruit  than  the  other ;  and  when  trees  ac- 
quire an  ill  habit  at  firft  it  will  be  very  difhcult  to  reclaim 
them  afterwards. 

Having  dire6led  the  choice  of  cions  and  flocks,  we  come 
next  to  the  operation  ;  in  order  to  which  you  mull  be  provid- 
ed with  the  toHowing  tools : 

1.  A  neat  finall  hand-faw,  for  cutting  ofF  the  heads  o£ 
large  flecks. 

2.  A  good  flrong  knife,  with  a  thick  back,  to  make  clefts 
in  the  (locks. 

3.  A  fharp  pen-knife,  or  budding-knife,  to  cut  the  grafts. 

4.  A  gJaiting  chifel  and  a  fmall  luallet. 

.5.  Bafs  ftiing';,  or  woolen  yarn,  to  tie  the  grafts  with ; 
and  fuch  other  inftruments  and  materials  as  you  fhould  find 
neceffary,  according  to  th^  fort  of  grafting  which  you  are  to 
perfoim. 

6.  A  quantity  of  clay,  which  fhould  be  prepared  a  month 
before  it  is  ufed,  and  kept  turned  and  mixed,  like  mortar, 
every  other  diy  :  This  is  to  be  made  in  the  tollowing  man- 
ner. 

Get  a  quantity  of  ftrong  fa-  ioam  (in  proportion  to  the 
quantities  of  trees  intended  to  he  gralted;)  then  take  fonie 
new  flone-borfc  dung,  and  break  it  in  among  the  loam  ;  and  if 
you  cut  a  little  ftraw,  or  hay,  very  fmall,  and  mix  amongft  it, 
■the  loam  will  hold  together  the  better;  and  it  there  be  a  quan- 
tity of  fait  added,  it  will  prevent  the  clav  from  dividing  in  dry 

T 


146      TREATISE  ON  THE  CULTURE  AND 

weather;  thefe  mufi  be  well  ftirrccl  togelhcr,  putting  water  tar 
lb*?!!!  after  the  maniier  01  tnakingr  riDstar  ;  it  Ihould  be  hol- 
lowed like  a  difh,  filled  with  water  and  kept  every  other  day 
i^irred  ;  but  i:  ou>^ht  to  be  remembered,  that  it  fliould  not  be 
expofed  to  the  frolt,  or  drying  winds;  and  the  oftener  it  is 
Itirrcd  and  wrought  the  better. 

0\  \ms  years,  fome  perfons  have  rr.ade  uTe  of  another 
compofition  for  grafting,  which  they  have  found  to  anfwer  the 
intention  of  keeping  oui  the  air  better  than  the  clay  before  de- 
foribed.  Tiiis  is  compofed  of  turpentine,  bees-wax,  and  rolin, 
melted  together;  which,  when  of  a  proper  conliflence,  may 
be  put  on  the  flock  round  the  graft,  in  the  manner  as  the 
clay  is  ufualiv  applied  ;  and,  though  it  be  not  above  a  quarter 
of  an  inch  thick,  it  wiU  keep  out  the  air  more  efiPeftuaily  than 
the  cliy;  and,  as  cold  will  harden  this,  there  is  no  dantier  of 
its  being  hu  t  by  troR,  which  is  very  apt  to  caufe  the  clay  to 
cleave,  and  foinetinvs  to  fall  off;  and,  when  the  heat  of  the 
fummer  comes  on,  this  mixture  will  melt,  and  fall  off  with- 
out any  trouble.  In  the  ufing  of  this,  there  fhould  be  a  tin 
or  copper  pot,  with  conveniency  under  it  to  keep  a  very  gen- 
tle fire  with  fm.^ll  coa! ;  odierwife  the  cold  will  Toon  condenfe 
the  mixture;  But  you  muft  be  careful  not  to  apply  it  too  hor, 
led  you  injure  the  graft.  A  perlon  who  is  a  little  accufiom- 
ed  to  this  coinpofition  will  apply  it  very  faff  ;  and  it  is  mucfi 
eafier  fur  hitn  lo  work  with  than  clay,  efpecially  it  the  feafort 
fhould  prove  cold. 

Th.  re  are  feveral  ways  of  grafting,  but  four  principal 
ones.     [See  P idle  ii.] 

1.  Grattmg  in  the  rind,  called  alfo  (houlder-grafting  j 
which  is  only  proper  for  large  trees:  Ibis  is  called  crown- 
grafting,  becaufe  the  grafts  are  fet  in  form  of  a  circle,  or 
crown  ;  and  it  is  generally  performed  about  the  latter  end  of 
March,  or  the  beg  nning  of  April. 

2.  Cleft-gidtiing,  which  is  alfo  called  flock,  or  flit-graft- 
ing :  This  is  proper  tor  trees  or  flocks  of  a  leffer  fize,  from  an 
inch  to  two  inches  or  more,  diameter;  This  grafting  is  to  be 
per'ordied  in  the  months  of  February  and  March,  and  fup- 
plies  the  failure  of  the  efcutcheon  way,  which  is  praflifed  in 
June,  Julv,  and  Auguft. 

3.  Whip-grafting,  which  is  alfo  called  tongue-grafting: 
This  IS  proper  lor  fmall  ffocks  of  an  inch,  halt  an  inch,  or  lefs, 
diameter;  it  is  the  mull  efFecfual  way  of  any,  and  is  moft  in 
ufe. 

4.  Grafting  by  approach, or  ablaBation  :  This  is  praftif- 
ed  when  the  Itock  that  you  would  graft  on,  and  the  tree  from 


MANAGEMENT  OF  FRUIT  TREES,  &c.     147 

which  you  take  your  graft,  {land  fo  near  together,  that  they 
may  be  joined;  and  fliould  be  pcilormcd  in  the  month  ot  A- 
pril.  This  method,  which  is  alio  called  inarching,  is  chiefly 
ufed  for  jafmines,  oranges,  and  other  tender  exotic  trees. 

We  come  next  to  the  mantier  of  pertorining  the  fcveral 
methods  ot  graltlrg. 

The  firll,  which  is  termed  rind,  or  fhouldcr-graftin^,  is 
feldom  pradiled  but  on  large  trees,  where  either  the  head  or 
the  hrge  branches  are  cut  off  liorizontally,  and  two  or  tnore 
cions  put  in,  according  to  the  fizc  ot  the  bianch,  or  (loin  ;  in 
doing  this,  t!ie  cions  are  cut  flat  on  one  fide,  with  a  thjulder 
to  relt  upon  the  crown  ot  the  Hock  ;  then  the  rind  of  the  ftocic 
mull  be  raifed  up,  to  admit  the  cion  between  the  wood  and 
the  bark  ol  the  ftock,  which  muU  be  inlerted  about  two  inch- 
jes,  fo  as  that  the  fhoulder  ot  the  cion  may  meet,  and  clofely 
join  the  crown  of  the  ftock  ;  and,  after  the  number  of  cions  is 
inferted,  the  whole  crown  of  the  ftock  fhould  be  well  cla)ed 
over,  leavin;^  two  eyes  of  the  cions  uncovered  therewnii,  which 
will  be  (uFHcient  for  (hooting.  This  method  of  giatting  was 
much  more  in  praftice  formerly  than  it  is  at  piefi  nt ;  and  the 
difcontinuance  of  it  was  caufed  by  the  ill  fuccefs  with  which 
it  was  attended  ;  for,  as  thefe  cions  were  placed  between  the 
rind  of  the  ftock  and  the  wood,  they  were  frequently  blown 
out  by  ftrong  winds,  after  tltcy  had  made  large  (hoots,  which 
has  fometiines  happened  after  five  or  fix  )eais'  gnjwth  ;  Iq 
that,  whenever  this  method  is  pra61ifed,  there  iliould  be  fome 
flakes  fallened  to  iupport  the  cions  until  they  have  ahnoft 
covered  the  ftock. 

The  next  method  is  termed  cleft,  or  ftock  grafting  ;  (his 
is  pra6lifed  upon  ftocks,  or  trees,  of  a  (mailer  (ize,  and  may 
be  ufed  with  ("uccefs  where  the  rind  of  the  ftock  is  not  top 
thick,  whereby  the  inner  bark  of  the  cion  will  be  prevented 
from  joining  to  that  of  the  ftock.  This  may  be  pcrfoinied  on 
ftocks,  or  branches,  that  are  more  than  one  inch  diimrier  : 
The  head  of  the  ftock,  or  branch  muft  be  cutoff  with  a  nojje, 
and  a  flit  made  the  contrary  way,  in  the  top  of  the  fl.>pe,  deep 
enough  to  receive  the  cion,  which  (hould  be  cut  Hoping  like  a 
wedge,  fo  as  to  fit  the  flit  made  in  the  ftock;  benig  caielul  to 
leave  that  fide  of  the  wedge  which  is  to  be  placed  outward 
much  thicker  than  the  othei  :  And  in  putting  the  cion  into  the 
flit  of  the  ftock,  there  muft  be  gieat  care  taken  to  join  the 
rind  of  the  cion  to  that  of  the  (tock  ;  for  if  ihcfe  do  not  unae, 
the  grafts  will  not  fucceed  ;  when  this  method  of  giafting 
is  ufed  to  ftocks  that  are  not  ftiong,  it  will  be  proper  to 
make  a  ligature  of  bafs,  to  prevent  the  flit  of  the  ftpck  from 


148      TREATISE  ON  THE  CULTURE  AND 

opening  ;  then  tlie  whole  fhould  be  clayed  over,  to  prevent 
the  air  from  penetrating  the  flit,  fo  as  to  dLftroy  the  grafts, 
cnly  leaving  two  eyes  of  the  cions  above  the  clay  lor  fl^iooting. 

The  third  meihod  is  termed  uliip,  or  tongue-gralting, 
which  is  the  moft  commonly  prattiied  ot  any  by  the  Nurfery- 
men  near  London,  efpecially  for  fmall  flocks,  becaufe  the 
cions  much  fooner  cover  the  flocks  in  this  method  than  in  any 
pther. 

This  is  performed  by  cutting  off  the  head  of  the  flocks 
floping;  then  there  muff  be  a  notch  made  in  the  fl;)pe  towaid 
the  upper  pait  downward,  a  little  more  th.^n  hall  an  inch  deep, 
to  receive  the  cion,  which  muft  be  cut  with  a  flope  upwdid, 
and  a  flit  made  in  this  flope  like  a  tonguf,  which  U)ngue  mufl 
be  infeited  into  the  fl;t  made  in  the  flope  ot  the  flock,  and  the 
cion  mufl  be  placed  on  one  fide  of  the  flock,  fo  as  that  the 
two  rinds  of  both  cion  and  flock  may  be  tqual  and  join  to- 
gether exaftly  ;  then  there  fliould  be  a  ligature  of  bafs  to  laf- 
iten  the  cion,  fo  that  it  may  not  be  eafily  diiplaced,  and  atter- 
, wards  clay  it  over  as  in  the  former  methods. 

The  fourth  foft  of  grafting  is  termed  inarching,  grafting 
hy  approach,  or  abla£fation.  This  is  only  to  be  peitoiincd 
'when  the  flocks  that  are  defigned  to  be  grafted,  and  the  tree 
from  which  the  graft  is  to  be  taken,  flaiid  fo  ne»tr  tiigf  tlier,  as 
that  their  branches  may  be  united.  It  is  commonly  piattifed 
on  tender  exotic  plants,  and  foire  other  forts  which  do  not 
fucceed  in  any  ot  the  oihci  methods. 

In  performing  this  operation,  a  part  of  the  flock  or  branch 
mufl  be  flit  (  fFabout  two  inclies  in  tenj:;th,  obferving  always  to 
make  choice  of  a  (mooth  pait  ot  the  flock  ;  then  a  fmall  notch 
Ihould  be  made  in  this  flit  of  the  flock  downward,  in  the  fame 
manner  as  hath  been  directed  for  whip-grafting  ;  the  branch 
ot  the  tiee  defigned  to  be  inarched  Ihould  have  a  part  flit  off  in 
like  manner  as  the  flock,  and  a  flit  made  upward  in  this  fo  as 
to  leave  a  tongue,  which  tongue  fliould  be  infeited  into  the  flit 
of  the  flock  ;  obferving  to  join  their  rinds  et|ual!y,  that  they 
may  unite  well  to^iether  ;  then  make  a  ligature  ot  lials,  to  keep 
them  exa6lly  in  their  iituation,  and  afterwards  clay  this  part 
of  the  flock  over  well,  to  keep  out  the  air  ;  in  this  method  ot 
grafting,  the  cion  is  not  feparated  from  the  trree  until  it  is 
iirmly  united  with  the  flock  ;  nor  is  the  head  of  the  flock,  or 
branch,  which  is  grafted,  cut  off  till  this  time,  and  only  half 
the  wood  pared  off  with  a  flope,  about  three  inches  in  length, 
and  the  fame  of  the  cion  or  graft. 

This  method  of  grafting  is  not  performed  fo  early  in  the 
feafon  as  the  others  -,   it  being  done  in  the  month  ot  April, 


MANAGEMENT  OF  FRUIT  TREE3,  &c. 


'49 


when  the  fap  is  flowing,  at  which  time  the  clou  and  flock 
will  join  together,  and  unite  much  iooner  tli.ai  ai  any  other 
feafon. 

1"he  walnut,  fig,  and  mulberry,  will  take  bv  this  method 
of  grattmg,  but  neiiher  ol  thefe  will  fucceed  in  any  ct  the  oth- 
er methods  ;  there  are  al(b  (eveial  forts  ot  evergreens  that 
may  be  propagated  by  this  method  ot  gralting  ;  but  all  ihe 
trees  that  are  gratied  in  this  way  are  weaker,  and  never  grow 
to  the  fize  ol  thofe  which  are  grafted  in  the  other  methods  ; 
therefore  this  is  rarely  prattifed  but  on  luch  fotts  ot  trees  as 
will  not  take  by  the  other  methods. 

Obfervations  on  Grafting. 

In  a  long  continuance  ot  dry  weather  the  grafts  very  fre- 
quently (ailoi;  takiijg  ;  fometimes,  no  doubt,  owing  to  the 
improper  choice  ol  the  gralts,  as  well  as  to  the  dry  weather. 
Gieat  care  fhould  always  be  taken  not  to  graft  with  weak 
fhoots,  particularly  thofe  taken  from  Ecar  the  top.  Always 
take  )our  gralts  troni  the  lower  end  ol  the  (hoots,  and  oblerve 
that  the  wood  is  plump  and  frclh  ;  tor  fuch  as  are  fhrivelled 
feldom  or  never  take.  Where  any  have  miffed  in  the  fpring, 
I  would  advife  to  cut  off,  about  the  middle  or  latter  end  of 
June,  (in  America,  the  middle  of  July)  fome  fine  healthy 
grafts  of  the  fort  that  you  wifh  to  graft  with,  open  the  bark  in 
the  fame  manner  as  you  do  for  budding,  [of  wliich  hereafter] 
and  infert  the  graft  with  a  piece  of  the  former  year's  wood  on 
it  :  After  you  have  done  this,  rub  in,  with  a  brufh,  fome  ot  the 
compofiiion  in  a  liquid  ftate  ;  then  wrap  your  bafs  round  ir, 
as  is  done  tor  fpring  grafting,  leaving  about  three  eyes  on  the 
flioot,  which  ihouid  be  tied  on  with  the  bafs  as  tight  as  you 
can  ;  then  cov^  the  outfide  of  the  brifs,  thus  tied  up,  with  the 
compohtion,  to  the  thicknefs  ot  about  one  eighth  of  an  inch, 
obfervmg  alfo  to  cover  the  end  of  the  fhoot  with  the  f.ime,  to 
exclude  the  air  and  wet.  In  about  three  weeks,  or  a  month, 
look  over  the  grafts  to  fee  if  they  have  taken.  When  the 
graft  begins  to  l\ve!l,  it  will  throw  orl  the  compofiiion  :  When 
that  is  the  cafe,  always  remember  to  apply  more,  to  prevent 
the  air  from  peneirating  the  incifion. 

In  the  month  ot  September,  you  fiionld  examine  whether 
thewoundsareal!  healed  up,  and  the  twobaiks  peite£lly  united  ; 
if  they  are,  you  may  llacken  the  bafs ;  and  it  they  are  perfeftly 
healed  up,  it  may  be  taken  ofi;  but  it  not,  the  bafs  muff  again 
be  tied  on,  and  covered  with  the  compofition  as  beture  dire6f- 
pd  ;  letting  it  remain  till  the  following  fpring.  You  may  then 
take  the  bafs  off ;  and,  if  you  find  that  the  two  barks  have  fep- 


150      TREATISE  ON  THE  CULTURE  AND 

arated  during  the  winter,  with  the  point  of  a  (harp  knife,  cut 
out  all  the  brown  part  of  the  bark  (which,  if  Ictt,  would  infal- 
libly bring  on  the  canker.)  and  rub  the  compofition  into  the 
wound.  If  your  grafts  have  produced  flrong  leading  (hoots, 
the  tops  of  them  fhould  be  pinched  off  with  the  fingrr  and 
thumb  ;  but  if  they  hare  not  (hot  (frong,  they  fhould  not  be 
cut  till  the  fpring,  when  the)  fliould  te  cut  to  three  or  tour 
eyes,  according  to  their  ftrength,  to  make  'hem  produce  hori- 
zontal {hoots,  and  form  handfome  heads.  This  grafting  Ihould 
always  be  performed  in  moift  or  cloudy  wea'.her. 

I  have  already,  in  the  chapter  on  apple-trees,  mentioned 
the  advantages  to  be  derived  from  ufing  the  cumpofiuon  in- 
ftead  of  grafting-clay,  and  alfo  given  fome  direfctions  for  the 
fame.  Rubbing  a  little  of  it  into  the  incifion  will  efF-6lually 
prevent  the  canker,  and  in  applying  it  round  the  gralt,  a  much 
lefs  quantity  will  be  fufficient  than  of  the  clay  ;  as  it  need  not 
be  iTjore  than  three  inches  round  in  grafting  final!  ftems  or 
fhoots,  and  fo  in  proportion  for  thofe  which  are  laiger.  The 
compofition  will  keep  the  cion  moift,  and  will  not  crack  and 
fall  off  in  d»y  weather  as  clay  does.  The  compofitiun  to  be 
ufed  in  grafting  fliould  be  of  fuch  a  confiflence  as  to  work 
eafily  with  the  hand,  or  a  knife,  or  fmall  trowel,  rather  fofter 
than  grafting  clay  generally  is.  Any  perfon,  who  gives  this 
method  a  fair  trial,  will  find  it  to  be  a  fure,  neat,  and  expedi- 
tious way  of  grafting. 

Grafting,  oi  budding,  (hould  be  performed  as  near  to  the 
tipper  fide  of  a  bud  as  podible.  The  moft  proper  place  for 
jnferting  the  cion,  or  bud,  is  at  the  joint  a  liitie  above  the  crofs 
flioot. 

Inoculation,  or  Budding. 

If 

This  is  commonly  prafiifed  upon  all  forts  of  flone  fruit  in 
particular  ;  fuch  as  peaches,  netfarines,  cheiries,  plums,  &c. 
as  alfo  oranges  and  jafminos  ;  and  is  preferable  to  any  fort  of 
grafting  for  mofl  kinds  of  fruit.  The  method  of  performing 
it  is  as  follows :  You  muft  be  provided  with  a  fh.rp  pen- knife, 
or  what  is  commonly  called  a  budding-knife,  having  a  flat  halt 
(the  ufe  of  which  is,  to  raife  the  bark  of  the  ftock  to  admit  the 
bud,)  and  fome  found  bafs  mat,  which  fliould  be  foaked  in 
water  to  increafe  its  ffrength,  and  make  it  more  pliable  ;  then, 
having  taken  off  cuttings  from  the  trees  that  you  would  propa- 
gate, you  fliould  choofe  a  fmooth  part  of  the  flock,  about  five 
or  fix  inches  above  the  furface  of  the  ground,  if  defigned  for 
dwarfs,  and  for  halt  ftandards  at  three  feet ;  but,  for  ftandards, 
they  fhould  be  budded  fix  or  more  feet  above  the  ground  ; 


MANAGEMENT  OF  FRUIT  TREES,  Sec.      151 

then  with  your  knife,  make  an  horizontal  cut  acrofsthe  rindot 
the  (lock,  and  from  the  middle  of  that  cut  make  a  Hit  down- 
wards about  two  inches  in  length  ;  (o  that  it  may  be  in  the 
form  of  a  T  ;  but  you  muft  be  careful  not  to  cut  too  deep,  left 
you  wound  the  ftock  ;  then  having  cut  off  the  leaf  from  the 
bud,  leaving  the  foot-flalk  remaining,  you  fhould  make  a  crofs 
cut  about  half  an  inch  below  the  eye,  and  M'ith  your  knife  flit 
ofT  the  bud  with  part  of  the  wood  to  it,  in  form  of  an  efcut- 
clieon  ;  this  done,  you  n)ufl  with  your  knife  pull  ofF  that  part 
of  the  wood  which  was  taken  with  the  bud,  obferving  whether 
the  eye  of  the  bud  be  left  to  it  or  not  (tor  all  thofe  buds  which 
lofe  their  eyes  in  ftripping  fhould  be  thrown  away,  being 
good  for  n.^thing  ;}  then  having  gently  raifed  the  baik  of  the 
ftock  wheie  the  crofs  incihon  was  made,  with  the  flat  haft  or 
handle  of  your  knife,  clear  of  the  wood,  you  fhould  thrufl  the 
bud  therein,  oblerving  to  place  it  fmooth  between  the  rind  and 
the  wood  of  the  flock,  cutting  off  any  part  of  the  rind  belong- 
ing to  the  bud  which  may  be  too  long  tor  the  flit  made  in  the 
ftock  ;  and  having  thus  exaflly  fitted  the  bud  to  the  ftock,  you 
mufl  tie  them  clufdy  round  with  bafs  mat,  beginning  at  the 
under  part  ot  the  fl;t,  and  fo  proceed  to  the  top  ;  taking  care 
that  you  do  not  bind  round  the  eye  of  the  bud,  which  jhould 
be  left  open. 

When  your  buds  have  been  inoculated  three  weeks  or  a 
month,  you  will  fee  which  of  them  have  taken  ;  thofe  which 
appear  fhrivelled  and  black  are  dead  ;  but  thofe  which  remain 
frefli  and  plump,  you  may  be  fure  are  joined  ;  and  at  this  time 
you  fhould  loufen  the  bandage,  which  if  not  done  in  time, 
will  pinch  the  ftock,  and  gieaily  injure,  if  not  deflroy,  the 
bud. 

In  the  March  following  vou  muft  cut  off  the  ftock  about 
three  inches  above  the  bud  ;  fl.jping  it,  that  the  wet  may  pafs 
ofT,  and  not  enter  the  ftock  :  To  this  part  of  the  flock  left 
above  the  bud,  it  is  very  proper  to  faften  the  (hoot  which  pro- 
ceeds from  the  bud,  and  which  would  be  in  danger  of  being 
blown  out,  if  not  prevented  ;  but  this  muft  continue  no  longer 
than  one  year,  after  which  it  muft  be  cut  off  clofe  above  the 
bud,  that  the  ftock  may  be  covered  thereby. 

The  time  for  inoculating  is,  from  the  middle  of  June  un- 
til the  middle  of  Auguft,  (in  AiDcrica,  from  the  end  of  June  to 
the  end  of  Augiifl)  accuiding  to  the  forwardnefs  of  the  fea- 
fon,  and  the  particular  forts  ot  trees  to  be  propagated  ;  but 
the  time  may  be  eafily  known,  by  trying  the  buds,  whether 
they  will  come  off  well  from  the  wood,  or  not.  However, 
the  moft  general  rule  is,  when  you  obferve  the  buds  formed 


J^a       TREATISE  ON  THE  CULTUxRE  AND 

at  the  extremity  of  the  fame  year's  flnots,  which  is  a  fign  oi 
their  having  finifhed  iheir  fpiini;  growth 

The  riill  (ort  commonly  inoculated  is  the  apricot,  and  the 
laft  tlie  orangc-tiee,  which  fiiould  never  be  done  until  the  mid- 
file  ot  Augiiit  ;  and  in  doing  of  this  woi  k,  you  (liould  always 
tiicike  choice  of  cloudy  wealher  ;  for  if  it  be  done  in  the  mid- 
die  of  the  day,  in  very  hot  weather,  the  fhoots  will  perfpire  (o 
fall  as  to  leave  the  buds  deftitute  of  moifture  ;  nor  fhould  you 
take  off  the  cuttings  from  the  trees  long  before  they  are  uftd  ; 
but  if  you  are  obliged  to  fetch  your  cuttings  from  fome  dif- 
tance,  as  it  often  happens,  cut  off  the  leaves,  let  all  the  foot- 
ftalks  remain,  then  wrap  the  cuttings  up  in  wet  mofs,  and  put 
them  in  a  tin  box  (carrying  them  in  a  tin  cafe  with  water  be- 
ing now  difufcd)  to  exclude  the  air  ;  in  this  manner  you  may 
carry  them  to  any  reafonable  diliance  in  good  condition  for 
inoculating. 

It  is  a  very  improper  praflice  ot  many  perfons,  to  thro\r 
Jhcir  cuttings  into  water  ;  for  this  fo  faturates  the  buds  with 
rnoiilure,  that  thev  have  no  attraftive  force  left  to  imbibe  the 
fap  of  the  flock  ;  for  want  of  which  they  very  often  mifcarry. 

But  hciore  I  quit  this  fubjcft,  I  beg  leave  to  oblerve,  that 
though  it  is  the  ordinary  practice  to  dived  the  bud  of  that  part 
ot  the  wood  which  v/as  taken  from  the  fhoot  with  it  ;  yet,  in 
many  forts  of  tender  trees,  it  is  bell  to  preferve  a  little  wood 
to  the  bud,  with.out  which  'hey  often  fail.  1'he  not  ohferving 
this  has  occafioncd  fc;rre  people  to  imagine,  that  certain  forts 
of  trees  arc  not  to  be  propagated  bv  inocuivttioii  ;  whereas,  if 
they  had  perloimcd  it  in  this  method,  they  might  have  tucceed- 
ed,  a?  I  have  feveral  times  experienced. 

The  next  thmgneccirary  to  be  known  by  thofe  who  would 
pra£lice  this  art  ts,  what  trees  will  take  and  thrive,  by  being 
graited,  or  inoculnttd,  upon  each  other  ;  and  here  there  have 
been  no  lure  di:e<btions  given  by  any  of  the  writers  on  this 
fubje6t  ;  for  thete  will  be  found  giear  mi  flakes  in  all  their 
books,  in  relation  'o  the  matter  ;  but,  as  it  would  extend  this 
article  too  far,  if  all  the  forts  of  trees  were  to  be  heie  enumer- 
ated which  will  take  upon  each  other  by  grafting  or  budding, 
I  fliall  only  give  fuch  general  diteftions  as,  ii  attended  to, 
will  be  iuihcient  fo  to  inflru6l  perfons,  as  that  they  may  fuc- 
ceed. 

Ail  fuch  trees  as  are  of  the  fame  genus,  i.  e.  which  agree 
in  their  fio-ver  and  fruit,  will  take  upon  each  other  :  For  in- 
flance,  all  the  nut  bearing  trees  may  be  faiely  gralted  on  eacli 
other,  as  may  all  the  plum-bearing  trees,  under  which  head  I 
reckon  not  only  the  feveral  forts  of  plums,  but  alfo  the  al- 


MANAGEMENT  OF  FRUIT  TREES,  &c.     ,53 

mond,  peach,  ne6taiine,  apricot,  See.  which  agree  exaflly  in 
their  general  charafters,  by  which  they  are  didinguifhed  Frorri 
all  other  trees  ;  but,  as. many  ot  thefc  are  very  lubjecl  to  emit 
large  quantities  ot  gum  from  the  parts  o\  the  trees  which  arc? 
deeply  cut  and  wounded,  in  the  tender  trees  ot  this  kind,  viz. 
peaches  and  ne6larines,  which  are  moft  fubjt:6l  to  this,  it  is 
found  to  be  the  I'ureft  method  to  bud  or  inoculate  thefe  forts  oi 
fruits.*^ 

All  fuch  trees  as  bear  cones  will  do  well  upon  each  other, 
though  they  may  differ  in  one  being  ever  green,  and  the  other 
Iheddmg  its  leaves  in  winter  ;  as  is  obfervable  in  the  Cedar  of 
Libanus,  and  the  Laich-Tree,  which  are  found  to  fucceecj 
upon  each  other  veiv  well  ;  but  thele  muft  be  grafted  by  ap- 
proach ;  tor  they  abound  with  a  great  quantity  of  refm  which 
is  apt  to  evaporate  from  the  graft  it  feparated  from  the  treo 
before  it  is  joined  with  the  ftock,  whereby  they  are  often  de- 
flroyed  ;  as  alfo  the  laurel  on  the  cherry,  or  the  cherry  on  the 
laurel.  All  tlie  maftbeaiing  trees  will  alfo  take  upon  each 
other,  and  thofe  which  have  a  tender  foft  wood  will  do  well 
it  grafted  in  the  common  way  ;  but  thofe  that  are  ot  a  more 
firm  contextuie,  and  are  flow  growers,  fliould  be  grafted  by 
approach. 

By  ftriftly  obferving  this  rule,  we  flaall  feldom  mifcarry, 
provided  the  operation  be  rightly  performed,  and  at  a  proper 
feafon,  unlefs  the  weather  fliould  prove  very  bad,  as  it  forae- 
times  happens,  whereby  whole  quarters  ot  truit  trees  mifcarry; 
and  it  is  by  this  foeihod  that  many  kinds  of  exotic  trees  are  not 
only  piopagated,  but  alfo  rendered  hardy  enough  to  endure  the 
cold  ot  our  climate  in  the  open  air  ;  tor,  being  grafted  upoa 
flocks  ot  the  fame  forts  which  are  hardy,  the  grafts  are  ren- 
dered more  capable  of  enduring  the  cold,  as  hath  been  expe- 
rienced by  moft  ot  our  valuable  fruits  now  in  England,  v/hich 
were  formerly  tranfplanted  hither  from  more  Southerly  cli- 
mates, and  were  at  firft  too  impatient  of  our  cold  to  fucceed 
well  abroad;  but  have  been,  by  budding  or  grafting  upon  more 
•hardy  trees,  rendered  capable  of  rehfting  our  fevereit  cold. 

Thefc  different  graftings  feem.  to  have  been  greatly  in  ufe 
among  the  ancients,  though  they  v;crc  certainly  tnifbakenin  the 
feveral  forts  ot  fruits  which  they  mention  as  having  fucceeded 


fruit  tre?3. 


JJ4      TREATISE  ON  THE  CULTURE  AND 

upon  each  other  ;  as  ihe  fig  upon  the  mulberry,  the  pluin  upon 
the  chefnut,  with  many  others  ot  the  like  kind  ;  moU  ot  which 
have  heen  tried  by  Mr.  Miller,  and  found  not  to  lucceed  ; 
therefore  what  has  been  advanced  on  this  head  by  the  ancients 
is  not  founded  on  experience  ;  or,  at  lea  ft,  ihey  did  not  mean 
the  fame  plants  which  at  pielent  are  called  by  thofe  names  ; 
though  I  caniiot  help  thinking  that  we  are  apt  to  pay  too  much 
♦.lelerence  to  the  writings  of  the  ancients,  in  fuppohng  them 
feld(,m  to  be  miftaken,  or  to  allert  a  talfehood  ;  whereas,  if 
their  works  aie  carefully  examined,  it  will  be  found,  that  they 
have  often  copied  from  each  other's  writings  without  making 
experiments  to  prove  the  truth  ot  their  aiiertions  ;  and  it  is 
v^ell  known,  that  the  ranging  ot  plants  before  Cjefalpinus'  time 
(which  is  about  two  hundred  years  Once)  was,  by  their  out- 
ward appearance,  or  from  ihe  fuppofed  virtues  ot  them,  a 
method  that  is  now  juftly  exploded  ;  and  it  has  been  obferved, 
irom  many  repedted  tiiais,  thit  however  plants  may  refemble 
each  other  in  the  iliape  and  make  ot  their  leaves,  manner  ot 
fliooting,  &c.  unkfs  they  agree  in  their  Iruit,  and  their  other 
diftinftive  characters,  they  will  not  grow  upon  each  other, 
though  pertormed  with  ever  fo  much  art. 

Ob/crvations  on  Budding  Fear-Trees. 

"When  the  pear-trees  which  are  grafted  in  the  fprlng  have 
not  taken,  1  would  advife  to  cut  them  off,  a  little  below  the 
gralt,  at  a  joint  or  bud.  The  tree  will  then  throw  out  a  great 
number  of  healthy  fiioots  :  Rub  thefe  all  off,  except  fo  many 
as  will  be  fufficieiit  to  fill  the  wall ;  nailing  thofe  up,  to  pre- 
vent the  wind  from  breaking  them. 

About  the  latter  end  ot  July  the  tlioots  will  be  fit  to  bud, 
■U'hich  fIiou!d  be  done  about  that  time.  1  would  recommjend 
leaving  a  little  of  the  wood  on  the  infide  of  the  bud  when  in- 
fer ted  into  the  (lock,  rubbing  in  the  compofition,  and  tying  oa 
the  bafs  as  before. 

Lafl  fpring  1  grafted  fome  Summer  Bonchretiens  with  the 
Bergamot  de  Pafque  (or  EatJer  Berganiot)  and  Pear  d'Auch, 
moftof  which  failed.  1  then  cut  them  off  below  the  grafts,  and 
in  July  following  they  had  produced  flioots  from  five  to  fix 
lect  long,  which  I  budded  in  the  latter  end  ot  that  month  with 
the  beforementioned  forts,  whicli  all  took.  About  the  begin- 
ning of  September  1  ordered  a  man  to  flacken  the  bafles  ; 
which  having  left  too  loofe,  the  barks  began  to  feparate.  I 
then  made  him  tigl'ten  them,  letting  them  remain  till  the  fol- 
lowing fpring.  About  the  beginning  of  April,  when  I  faw  the 
buds  begin  to  fiioot,  1  cut  ihe  ilioots  near  to  the  buds,  butfmd- 


MANAGEMENT  OF  FRUIT  TREES,  &c.     155 

ing  many  where  the  bark  had  not  united,  and  fome  o(  the  eyes 
apparently  dead,  1  took  a  fiiarp  pen-knife  and  cut  out  all  the 
decayed  bark,  rubbing  in  the  compofition,  in  the  liq-jid  {late, 
till  the  hollow  parts  were  filled  up  ;  I  then  finooilied  it  off. 
with  the  finger,  even  with  the  bark  ol  the  flock.  I  alforubbeil 
fome  of  the  compofition  over  thofe  eyes  that  were  in  the  woril 
flate,  being  quite  black  ;  but  with  very  little  hope  ot  recoveiy. 
To  my  great  aftonifhment,  many  ol  thoTe  which  Teemed  per- 
te6l!y  dead,  recovered,  and  by  the  middle  ot  July  had  (hoots 
from  five  to  fix  feet  long,  (many  of  the  Hioots  which  took  well 
have  fruit  buds  formed  tor  next  year)  and  cov^ered  a  fpace  ot 
wall  larger  than  a  young  tree  would  have  done  in  eight  years  ; 
all  the  cavities  where  I  cut  out  the  dead  bark,  and  applied  the 
compofition,  were,  in  the  courfe  of  the  fummer,  filled  up  with 
found  wood,  and  the  bark  between  the  flocks  and  gaits  per- 
fe£lly  uniied. 

Three  years  ago  I  budded  on  fome  Brown  Beurres  and 
Crafanes  with  Pear  d'Auch,  one  ot  which  now  covers  a  wall 
fixteen  feet  high,  and  fitteen  feet  long,  and  has  more  fruit  on 
it  this  year  than  a  maiden  tree  would  have  produced  twenty 
years  after  plantmg. 

1  never  recommend  budding  or  grafting  of  old  trees,  ex- 
cept when  you  have  bad  forts,  or  more  of  any  fort  than  you 
want  for  a  fupply  :  In  that  cafe,  I  would  recommend  to  bud 
or  graft  with  Pear  d'Auch,  Colmars,  and  Winter  Boncretiens, 
which  keep  much  longer  than  Beurres,  Crafanes,  Sec. 

It  will  be  neceffary  to  give  fome  dreftions  for  ftandards 
that  have  been  grafted  in  the  fpring,  and  have  miffed.  In  fuch 
cafe,  they  fhould  be  cut  below  the  graft,  as  dire£led  for  wall- 
trees  ;  and  when  fo  treated,  they  will  throw  out  a  great  num- 
ber of  (hoots,  which  fhould  by  no  means  be  too  foon  thinned, 
as  in  that  cafe  they  will  be  liable  to  be  broken  by  the  wind. 
You  may  begin  to  take  off  the  weakefl  (hoots  about  the  latter 
end  of  May,  or  beginning  of  June.  About  the  middle  of  the 
latter  month,  they  will  have  acquired  confiderable  Orength  ; 
you  may  then  thin  them. ;  leaving  as  many  (f  rong  regular  (hoots, 
and  of  thofe  neared  the  top  of  the  (lem,  as  will  form  a  hand- 
fome  head,  if  the  (tem  be  very  ftrong,  it  will  be  neceffary, 
perhaps,  to  leave  more  than  you  intend  to  bud,  on  purpofe  to 
receive  the  fap,  which  will  flow  in  great  abundance  from  a 
large  trunk,  and,  without  this  precaution,  would  be  apt  to  burft 
the  (hoots,  if  there  be  not  a  fufficient  number  to  receive  it.  1 
have  often  feen  (hoots  as  large  as  my  arm  buril  by  a  fupera- 
bundanceot  fap.  When  that  is  likely  to  happen,  the  bed: 
thing  you  can  do  is,  to  (carify  the  (lioots,  and  rub  a  little  of 
the  compofition  into  the  wound. 


1^6      TREATISE  ON  THE  CULTURE  ANO* 


CHAPTER    XXIII. 


OF  A  GARDEN. 

hs  SihiaHcii',  Size,  Soil,  and  Form. — Of  Watering,  Draining 
&c.-^Oftke  Melon-  Ground.^ 

Jl\.  garden,  if  poffible,  fliould  be  on  a  gentle  declivity  to- 
wards the  South,  a  little  inclining  to  the  Eaft,  to  receive  thei 
benefit  ot  the  morning  fun.  It  it  be  fituated  in  a  bottom,  the 
wind  will  have  the  lefseffeft  upon  it;  but  then  damps  and  togs 
will  be  very  prejudicial  to  the  ttuit  and  other  crops  :  And  if 
fituated  too  high,  although  it  will  in  a  great  meafure  be  free 
from  damps  and  togs,  it  will  beexpofed  to  the  furyot  the  windsj 
to  the  grcdt  hurt  ot  the  trees,  by  breaking  their  branches  and 
blowing  down  the  blotToms  and  truit.  A  garden  (hould  be 
"Well  fheltered  irom  the  North  and  Eaft,  to  prevent  the  blight- 
ing winds  ti'om  affefting  the  trees ;  and  alfo  trom  the  Wellerly 
•winds,  which  are  very  hurttul  to  gardens  in  the,fpring  or  fum- 
iner  months.  If  a  garden  be  not  naturally  fheltered  with  gen- 
tle rifing  hills,  which  are  the  belt  fhelter  of  any,  plantations  of 
forefl  trees  made  at  proper  diftances,  fo  as  not  to  fliade  it,  will 
be  found  the  befl  fubftitute.  At  the  fame  time,  there  ought 
to  be  a  tree  admittance  tor  the  fun  and  air.  On  that  accoUnt, 
si  place  furrounded  by  woods  is  a  very  improper  fituation  for 
a  garden  or  orchard,  as  a  foul  ftagnant  air  is  very  unfavourable 
to  vegetation  ;  and  it  is  alfo  obferved,  that  blights  are  much 
more  frequent  in  fuch  fituations,  than  in  thofe  that  are  more 
open  and  expofed. 

I  have  recommended  the  praftice  of  intermixing  fruit 
trees  in  flirubberies  and  plantations  of  this  kind  to  feveral  gen- 
tlemen, who  have  adopted  it  with  fuccefs.  While  the  fruit 
trees  are  in  flower,  they  are  a  great  ornament  to  the  fluubberies  ; 
and  in  fummer  and  autumn  the  different  colours  of  the  fruit 
bave  a  beautiful   appearance.     Add  to   this   the  advantage 

♦  Some  of  the  dircftions,  contained  in  this  chapter,  will  not  apply  t9 
America  ;  but  the  far  greater  part  of  them  will,  and  I  recommend  thoie,  who 
^fi'ifk  to  have  complete  gardecs,  to  (tudy  it  with  care. 


Management  of  fruit  tree5,  &c.   157 

of  a  plentiful  fupply  oF  fruit  lor  the  table,  and  for  making 
cider  and  perry;  and  if  fome  cherries  are  interfpeiied  among 
them,  they  will  be  food  lor  birds,  and  be  tlie  means  ol  pre- 
\»enting  them  from  deftroying  your  finer  fruit  in  the  oicliard 
or  garden. 

About  fix  years  ago-,  my  worthy  Irienii  Walter  Urquhart, 
Efq.  of  Warley  Park,  near  Waltham  Abbey,  planted  a  clump 
of  Jruit  and  forefl  tiees,  with  flowering  flirubs  in  hont,  next 
the  houfe,  to  fcreen  his  garden,  which  was  fo  injudicicufiy 
fituated  as  to  prefent  the  walls  to  view  from  the  houfe,  and 
from  almoli  every  part  of  his  beautiful  park.  The  fruit  trees 
made  ch'Mce  of  tor  this  purpofe  were  large  ones  of  various 
kinds,  which  had  been  headed  down,  and  were  then  full  of 
fruit- buds.  Thefe  trees  were  planted  at  a  proper  diirance  from 
the  garden,  fo  as  not  to  fliade  the  walls,  and  the  foreff  trees 
inter fperfed  among  them,  according  to  the  height  that  they 
would  attain  when  full  grown. 

Mr.  Urquhart  has  continued  to  take  up  fome  of  the  for- 
eft  trees  from  time  to  time,  as  the  fruit  trees  fpread  tl:^eir 
branches  and  require  moie  room.  Thus  the  clump  has  be- 
come a  nurfery  for  toreft  trees  ;  a  great  deal  of  money  is  fav- 
ed  which  would  otherwife  have  been  expended  in  the  purchafe 
and  carriage  of  plants ;  and  from  it  he  has  made  fome  very 
fine  new  plantations.  The  fruit  trees  make  a  handfome  of- 
chard,  and  at  the  fame  time  cover  the  walls  of  the  garden. 

When  the  fituation  will  not  admit  of  fuch  [>Untat;ons,  I 
xvould  advife  planting  fome  crofs  rows  of  fruit  trees  in  the  gar- 
den, at  the  diiiance  of  forty  or  feventy  yards  from  each  other, 
more  or  lefs  accordmg  to  the  fize  of  the  garden.  In  long  rows, 
one  row  of  trees  will  be  fufficient  on  each  fide  of  the  walk  ; 
but  in  the  fliorter  crofs  rows,  there  fhould  be  two  rows  on 
each  fide.  The  trees  fhould  not  be  planted  oppofite  to  each 
other,  but  alternately  ;  fo  as  that  thofe  of  one  row  may  be  op- 
pofite to  the  open  fpaces  of  the  other.  Tiees  planted  in  this 
manner  will  have  a  good  effeft,  and  will  alfo  ferve  to  break 
the  force  of  high  winds,  and  prevent  a  great  deal  of  damage 
•which  might  otherwife  be  done  to  the  reft  of  the  trees  through- 
out the  garden.  Thofe  which  I  would  recoirimend  lor  the  a- 
bove  purpofe  are  dwarfs,  with  ftems  about  two  feet  high, 
which  caneafily  be  obtained  by  cutting  ofFthe  lower  branches. 

In  laying  out  a  new  garden,  another  very  efTential  point 
is,  to  make  choice  of  a  good  foil.  It  iliould  be  two  or  three 
feet  deep  ;  but  if  deeper  the  better;  of  a  mellow  pliable  na- 
ture, and  of  a  moderately  dry  quality  ;  and  if  the  ground 
lliould  have  an  uneven  furtace,  I  would  by  no  means  attempt 


15?       TREATISE  ON  THE  CULTURE  AND 

to  level  it;  for  by  that  unevennefs,  and  any  little  di(FerenC« 
there  may  be  in  the  quality,  you  will  have  a  greater  varieiy  oi 
foil  adapted  to  different  crops.  The  beft  luil  for  a  garden  is, 
a  rich  mtMlow  loam;  and  the  worft,  a  ftiff  heavy  clay.  A 
light  fdnd  is  alfo  a  veiv  unfit  foil  for  a  gaiden. 

Sea. coal  afhes,  or  the  cleaning  ot  ftreets  and  ditches,  xvill 
be  found  very  proper  to  mix  with  a  ftrong  foil ;  and  it  the 
ground  fiiould  be  cold,  a  large  quantity  ot  coal- afhes,  Tea  fand, 
or  rotten  vegetables,  fhould  be  laid  upon  it,  in  order  to  melio- 
rate and  loofen  the  foil,  and  render  it  eafy  to  work. 

Lime  rubbilh,  or  light  fandy  earth  from  fields  and  com* 
mons,  will  alfo  be  found  ot  great  fervice  to  fliff  clayey 
ground. 

It  the  foil  be  light  and  warm,  rotten  neat's  dung  is  the 
beft  drefTing  that  you  can  give  it.  It  horfe-dung  be  ever  ufed, 
it  mud  be  completely  rotted,  otherwife  it  will  burn  up  the  crop 
the  firft  hot  weather. 

With  regard  to  the  form  of  a  garden,  there  are  various 
opinions,  and  it  fometimes  depends  on  the  fituation  ;  but 
•where  you  are  at  pcrteft  liberty  1  would  prefer  a  fqu;ire  or 
oblong.  As  to  the  fize,  it  may  be  from  one  acre  to,  fix  or 
eight  within  the  wall,  according  to  the  demand  for  vegetables 
in  the  family.  It  fliould  be  walled  round  with  a  brick,  wall 
irom  ten  to  twelve  feet  high  :  But,  if  there  be  plenty  of  wall- 
ing, which  there  may  be  when  you  are  not  ffinted  with  rcfpeft 
to  ground,  I  would  prefer  walls  ten  feet  high,  to  thofe  that 
are  higher,  and  I  am  convinced  they  will  be  found  more  con- 
venient. The  garden  fliould  be  furrounded  with  a  border.,  or 
flip,  from  forty  to  fixty  feet  wide  or  more,  if  the  ground  can 
be  fpared  ;  and  this  again  cnclofed  with  an  oak  paling  from  fix 
to  eight  feet  high,  with  a  cheval-de-frife*  at  top,  to  prevent 
people's  getting  over :  It  will  alfo  ftrengthen  the  paling. 

By  making  flips  on  the  outfide  ot  the  garden  wall,  you 
v/ill  have  plenty  of  ground  for  gooleberries,  currants,  ftraw- 
berries,  8cc.     You   may  allot  that  part  of  the  flips  which  lies 

*  A  very  good  cheval-defrife  may  be  coDflTU(fled  as  fnliov,s  :  Take  a 
piece  of  wood  of  a  convenient  length,  about  four  inches  broad,  and  one  inch 
»nd  a  quarter  thick,  and  plane  the  upper  edge  into  the  fhape  of  ihe  roof  of  a 
houfe  of  a  low  pitch;  then  draw  a  line  on  each  fide  fri>m  end  to  end,  about 
an  inch  and  a  quarter  below  the  upjer  edge,  and  ih'-ough  ihefe  lines  drive 
twelve-penny  nails  about  four  inches  diftant  from  each  o'her,  fj  as  to  come 
out  near  the  upper  edge  on  the  opp'ifite  fide.  Each  nail  (hiuid  be  oppofite 
the  middle  ot  the  fpace  between  two  niils  on  ihe  other  file.  The  nail  head* 
fhould  be  fjiik  in  the  wood,  and  fmall  ftrips  nailed  over  (hem  ;  then  drive  in 
tenter-h  )oks  between  the  nail  points,  and  nail  the  whole  firmly  on  the  out.. 
fiJe  of  the  top  of  the  paling.  la  ihis  manner  proceed  till  you  have  fiaifhsd 
the  whole  of  llie  fence. 


MANAGEMENT  OF  FRIUT  TREES.  &c.     159 

ncarefl  to  the  ftables  (if  well  iheltered,  and  expofed  to  the 
fun,)  tor  melon  and  cucumber  beds ;  and  you  can  plant  both 
fides  ol  the  garden-wall,  which  will  give  a  great  addition  to 
the  quantity  ol  wall  truit. 

If  the  foil  of  the  new  garden  be  flrong,  it  fhould  be  plough- 
ed or  dug  three  or  lour  times  before  you  plant  any  thing  in 
it;  and  if  it  be  thrown  up  in  ridges  during  the  winter,  it  will 
be  of  great  fervice,  as  the  frofl  will  meliorate  and  loofen  its 
parts. 

Gerdens,  if  pofTible,  fhould  lie  near  a  river,  or  brook, 
that  ihey  may  be  well  fupplied  with  water.  From  thefe,  if 
the  garden  does  not  lie  too  high,  the  water  may  be  con- 
ducted to  it  by  drains,  or,  which  is  much  better,  by  pipes, 
taking  care  to  lay  them  low  enough  to  receive  the  v*atcr  in 
the  drieft  feafon,  which  is  the  tune  when  it  will  be  moft 
wanted. 

If  there  be  no  runninfi  water  near  the  garden,  and  if  the 
latter  lies  on  a  declivity  near  a  public  road,  I  would  advife 
to  make  a  hollow  drain,  or  a  cut,  from  the  mod  convenient 
part  of  the  road  to  receive  the  water  that  wafhes  the  road  in 
rainy  weather,  and  convey  it  to  a  large  ciltern,  or  tank,  in 
the  upper  part  of  the  garden  ;  this,  if  the  road  be  mended  with 
)inie-lfone  or  chalk,  will  prove  an  excellent  manure.  The 
water  from  the  ciftern,  or  from  the  river,  may  be  conduBed 
to  the  different  quarters  by  means  of  pipes,  which  having 
cocks  or  proper  places,  the  water  may  be  turned  upon  the  diU 
ierent  quarters  of  the  garden  at  pleafure.  Or  the  water  may 
be  conveyed  in  proper  channels,  and  turned  on  the  quarters 
in  the  fame  manner  as  in  watering  meadows. 

Thefe  pipes,  channels,  &c.  will  be  aconfiderableexpence 
at  firft;  but  they  will  foon  repay  it  by  faving  a  great  deal  of 
time,  which  would  otherwife  be  fpent  in  pumping  and  carry- 
ing water.  The  moll  convenient  time  for  turning  the  water 
on,  is  in  general,  during  the  night ;  and  in  dry  weather  it 
would  then  be  of  the  raoff  effential  fervice. 

If  the  fituatioii  be  f'uch  that  you  arc  obliged  to  pump 
the  water  from  deep  wells,  there  fhouid  be  a  large  refer- 
voir,  in  which  it  ihould  be  expofed  to  the  fun  and  air  lor 
fome  days  before  it  is  ufed  :  It  may  then  be  turned  on  as  a- 
tove. 

If  the  ground  be  wet  and  fpewy,  it  will  be  proper  to 
make  a  bafon  in  the  mofl  convenient  place,  to  receive  the  wa- 
ter that  comes  from  the  drains,  snd  to  col!e6lthc  rain  that  falls 
^n  the  walks. 


i6o      TREATISE  ON  THE  CULTURE  AND 

In  bying  out  the  quarters,  vou  mufl  be  guided  in  a  great 
raeafure  by. the  form  an.i  fize  ot  the  garden  ;  but  do  not  lay 
them  out  too  (mall,  as  in  that  cafe  a  great  part  of  the  ground 
will  be  taken  up  with  walks.  The  beft  figure  is  a  fquare  or 
oblong,  when  the  garden  is  of  that  form  ;  bat  if  not,  they  may 
be  laid  out  in  any  oiher  figure  that  is  thought  to  be  mofl  con- 
venient. 

The  middle  walks  fiiould  be  about  feven  feet,  which  is 
•wide  enough  to  admit  a  cart;  and  the  otliers  about  three  or 
four  ieet  brodd  ;  with  a  border  on  each  fide,  five  or  fix  feet 
wide,  at  lea II,  between  the  walk  and  the  fruit  trees.  Walks 
in  kitchen  gardens  are  generally  gravelled,  and  but  feldom 
laid  with  turf,  as  the  frequent  wheeling  an.i  treading  foon  de- 
Ifroys  the  grafs  and  lenders  them  very  unfighdy  ;  But  a  bind- 
ing fand  makes  good  walks  and  they  areeafily  kept;  tor  when 
mofs  or  weeds  begin  to  grow,  they  may  be  cleaned  with  a 
horfe-boe,  or  fcutFeled  over  with  a  Dutcli  hoe,  in  dry  weather, 
and  raked  a  chy  or  two  alter,  by  which  they  will  be  made  al- 
ways to  look  neat  and  clean.  I,  however,  give  the  preference 
to  fea-coal  afhes,  which,  in  my  opinion,  make  the  bed  walks 
for  a  kitchen  garden,  and  they  are  eafier  kept  than  any  other, 
being  firm  and  dry,  and  cleaner  to  walk  on  than  fand,  efpe- 
cially  after  fruft. 

The  bottoms  of  the  walks  fliould  be  filled  up  with  brick 
rubbifl:i,  chippings  ot  ffones,  or  gravel  and  (tones  ;  thofe  rak- 
ed off  the  quarters  will  do  very  well,  and  by  ufing  them  you 
will  lave  carnage. 

If  the  foil  be  ft  iff  and  wet,  or  fubjeft  to  detain  the  moif- 
ture,  there  muit  be  underground  drains  made  to  carry  offthe 
water.  In  this  cafe,  let  the  main  drain  be  made  under  the 
•walk,  to  receive  and  carry  off  the  water  from  thofe  under  the 
quaiters.  Draining,  when  the  foil  is  wet,  is  ablolutely  necef- 
iary,  otherwifc  the  trees  will  never  produce  good  well  flavour- 
ed fruit,  and  your  kitchen  plants  will  be  much  injured  :  The 
drains  alfo  under  the  walks  will  keep  them  dry  and  firm,  and 
make  them  fit  tor  casting  and  wheeling  on  in  wet  v/eather. 

1  he  borders  under  the  walls,  in  the  infide,  fhould  be 
from  ten  to  twenty  feet  wide,  according  to  the  fize  ot  the  gar- 
den, to  give  full  liberty  to  the  roots  ot  the  trees  to  fpread. 
There  ihould  be  a  loot  path  about  two  feet  and  a  hall  trom  the 
•Avail,  tor  the  greater  convenience  of  nailing  the  trees,  gather- 
ing (he  truit,  &c.  This  walk  fhould  be  from  two  to  two  feet 
■and  a  half  wide  (to  adtnit  a  barrow,  or  barrow  engine  for  wa- 
tering the  trees,}  and  covered  whh  fand,  or,  which  is  better, 


MANAGEMENT  OF  FRUIT  TREES,  See.      161 

coal  afhes,*  about  two  or  three  Inches  thick  ;  but  without  any 
gravel  or  rubbifh  below.  On  thefe  borders  you  may  have 
early  or  late  crops,  according  to  the  afpetl  ;  but  by  no  means 
plant  any  deep-roo'ing  plants,  fuch  as  cabbages,  beans,  peas, 
&c.  (except  early  trame  peas)  which  would  be  very  hurtful  to 
the  trees. 

The  reafons  for  allotting  part  of  the  outfide  flip  next  the 
ftable  tor  hot-beds  for  raifing  melons  and  cucumbers,  are,  firft, 
becaufe  there  will  be  no  litter  to  carry  in  within  the  walls  to 
dirty  the  walk  ;  fecondly,  the  beds  will  not  be  feen  from  the 
garden  ;  and  laftly,  the  convenience  of  carrying  the  dung, 
by  which  a  great  deal  of  time  will  be  Caved  in  carting  and 
wheeling. 

It  will  be  neceflary,  efpecially  in  expofed  fituations,  to 
enclofe  the  melon  ground  with  either  a  wall  or  paling  from  fix 
to  eight  feet  high.  It  was  formerly  a  praftice  to  enclofe  mel- 
on-grounds with  reed  fences  ;  but,  although  they  are  tolerably 
warm,  and  eafily  removed  from  one  place  to  another  (be- 
ing made  in  feparate  panels)  they  are  very  apt  to  harbour  ver- 
min. 

Melons  are  beft  worked  in  brick  pits,  coped  with  flone 
or  oak,  about  twelve  feet  wide  and  two  and  a  half  deep  :  The 
length  fhould  be  according  to  the  number  of  frames  that  you 
work.  The  fize  of  the  lights,  for  early  melons,  fhould  be 
five  feet  long,  and  three  broad  ;  but  for  others  they  will  re- 
quire to  be  fix  feet  long,  and  four  broad.  The  former  fhould 
be  four  and  the  latter  three  light  boxes.  For  the  pits,  a  nine- 
inch  wall  will  be  fufficient ;  and  if  they  are  intended  for  a 
wood  coping,  the  brick-layer  muft  build  in  fome  pieces  of 
timber  to  fallen  it  to  :  But  where  flone  can  be  had  at  a  rea- 
fonable  rate,  I  would  give  it  the  preference,  as  wood  rots  very 
foon. 

There  fhould  be  a  walk  between  the  ridges,  about  fix  or 
feven  feet  broad,  fufhcient  to  admit  a  cart  to  carry  dung,  which 
will  be  much  more  expeditious  than  wheeling.  The  walk 
(hould  be  made  up  as  high  as  the  coping,  and  floping  gently 
towards  each  end  ;  the  bottom  fliould  be  filled  up  and  covered 
as  before  dire6led  :  This  will  be  eafily  kept  clean  ;  fo  that, 
after  your  linings  are  made  up,  it  may  be  kept  as  neat  as  if  it 
were  in  a  pleafure  ground. 

It  will  be  necelTary  to  make  a  loofe  drain  along  the  mid- 
dle of  the  bottom  of  the  pit,  to  convey  away  any  wet,  and 

•  Slugs  avoid  coaj  afh  walks,  efpecially  when  new  laid  and  rough  ;  luch 
walks,  therefore,  may  be  of  fervice,  as  they  will,  in  feme  degree,  obftruft 
tJie  paflfage  of  flags  aad  fnails  from  one  quarter  to  another. 

w 


i62      TREATISE  ON  THE  CULTURE  AND 

the  oozing  tiom  the  Anm,  to  a  ciftern,  or  tank,  made  on  pur- 
pofe  to  receive  it.  This  moiflure,  which  is  the  Itrength  oi  the 
clung,  may  be  ufed  tor  watering  cabbage-plants,  cauli-flowers, 
&c.  or  it  may  be  throv^n  on  the  ground  ior  manure.  I  have 
expciienccd  it  to  be  much  better  than  dung. 

When  a  garden  is  planted  and  finiflied,  it  will  be  found 
very  convenient  to  have  a  plan  ot  it,  with  the  name  of  each 
tree  inferted  in  its  proper  place.  This  1  had  done  when  the 
new  flips  were  laid  cut  in  Kenfington-Gardens  about  ten  or 
eleven  years  ago,  and  have  found  it  of  great  fervlce. 

Walls  of  kitchen  gardens  fhould  be  from  ten  to  fourteen 
feet  high  ;  the  foundation  fliould  be  two  bricks  or  two  bricks 
and  a  half  thick  ;  the  ofF-fet  fhould  not  be  above  one  rourfe 
higher  than  the  level  of  the  border  ;  and  the  wall  fiiould  then 
fet  off  a  brick  and  a  half  thick.  If  the  walls  are  long,  it  will 
be  neceiTary  to  ftrengthen  them  with  piers  from  forty  to  fixty 
feet  apart ;  and  thefe  piers  fliould  not  proje£l  above  half  a 
brick  beyond  the  wall.  I  do  not  approve  of  fixed  copings, 
efpecially  when  they  proje£l  fo  far  as  they  are  generally  made 
to  do  ;  I  would  rather  advife  to  have  a  moveable  wooden  cop- 
ing, fixed  on  with  iron  hooks  fafiened  to  pieces  of  wood  built 
into  the  tcp  of  the  wall  :  Thefe  copings  would  alfo  be  found 
very  convenient  to  faflen  the  nettings,  &c.  to  in  fpring,  for 
fheltering  the  fruit  trees.  If,  however,  any  fhould  prefer  fix- 
ed copings,  they  fliould  not  projefl  above  an  inch  on  each 
fide  of  tfie  wall ;  this  fmall  projection  will  be  fufHcient  to  pre- 
ferve  the  wall,  and  will  not  pi  event  the  dew  and  rain  from 
falling  on  the  upper  parts  of  the  trees,  which  is  of  great  fer- 
vice  to  them.  Some  copings  are  made  of  bricks  convex  on  the 
upper  fide  ;  but  1  have  lately  feen  a  very  good  coping  at 
Afhted-Park,  near  Epfom  :  It  is  made  of  a  fort  of  Welch 
flate,  to  be  had,  of  different  fizes,  at  Mr.  Samuel  Wyatt's 
flate-yard,  Chrifi- church,  near  Blackfriar's  Budge.  This  is 
made  to  projefct  about  one  inch,  and  anfwers  exceedingly  well. 
Flat  copings  fhould  have  a  little  flope  towards  the  North  or 
Eaft,  according  to  the  afpeft  of  the  wall ;  this  will  carry  the 
wet  from  the  South  and  Weff  fides,  which  otherwife  would 
be  apt  to  injure  the  early  blofTcms  and  fruit  on  the  South  and 
Wefl  walls  in  cold  nights. 

When  bricks  can  be  had,  I  would  advife  never  to  build 
garden  walls  of  ffone ;  as  it  is  by  no  means  fo  favourable  to 
the  ripening  of  fruit  as  brick.  When  a  kitchen  garden  con- 
tains four  acres,  or  upwards,  it  may  be  interfered  by  two  or 
more  crofs  walls,  which  will  greatly  augnient  the  quantity  of 


MANAGEMENT  OF  FRUIT  TREES,  &c.     163 

fruit,  and  alfo   keep  the   garden  warm  and  fheher  it  greatly 
from  high  winds.* 

•  To  thofe  American  gentlemen,  who  have  land  to  lay  out  in  pleafure 
grounds,  and  moft  of  them  have  land,  which  might,  at  a  very  little  expence, 
be  fodifpofed  of,  I  would  be?  leave  to  recommend  the  perufal,  and,  indeed, 
(he  (ludy,  of  the  late  L.ird  Orford's  celebiated  wosk  on  *' Modern  Garden- 
ing, and  laying  out  of  plealure  grounds,  parks,  farms,  ridings,  &c  &c.  il- 
luftrated  by  Defcriptions  "  This  work  is  a  m'ft  excellent  guide  in  the  ftudy 
of  the  higher  order  of  gardening,  and  very  far  furpaffes  what  has  been  writ- 
teo  by  Gilpin,  and,  indeed,  by  all  other  authors  oa  thefubje(£t. 


i64      TREATISE  ON  THE  CULTURE  AND 


CHAPTER    XXIV. 


THE  ORCHARD. 


Its  Size,  Situation,  and  Soil. — Choice  of  Trees,  Preparing  the 
Ground^  Planting,  &c. — An  Annual  lyajhjor  Trees. 

V-/RCHARDS  are  appropriated  to  the  growth  of  flandard 
fruit  trees  only,  where  a  large  fupply  ot  Iruit  is  wanted  ;  and 
generally  confift  of  apple-trees,  pear-trees,  plum-trees,  and 
cherry-trees;  but  a  complete  orchard  fhould  have,  behdes, 
quinces,  medlars,  mulberries,  fervice-trees,  filberts,  Spanifh 
nuts,  and  barberries ;  as  alfo  walnuts  and  chefnuts  ;  the '.wo 
latter  of  which  are  well  adapted  for  fheltering  the  others  from 
high  winds,  and  (hould  theretoie  be  planted  in  the  boundaries 
ot  the  orchard,  a  little  clofer  than  ordinary,  for  that  puipofe. 
In  choofing  your  trees,  too  much  care  cannot  be  taken  to  admit 
of  none  but  fuch  as  have  good  roots,  fair  clean  flems,  and 
proper  heads.  In  feletting  your  pears  and  apples,  efpecially 
the  latter,  be  careful  to  procure  a  proper  aflortment  for  the 
fupply  of  your  table  during  the  whole  year  :  A  very  tew  of 
xh^JuTjimer  forts  will  fuffice  ;  more  of  the  autumn,  and  (till 
more  ot  the  winter  ysiW  be  required;  as  upon  this  laft  you 
muft  chiefly  depend  for  fupply  from  the  month  of  January 
to  July.     [^See  the  Method  of  Prejerving  Fnnt,  chapter  25.] 

In  cyder-making  counties,  fuch  as  Hereford,  Worcefter, 
Gloucefter,  Sornmerfet,  and  Devon,  they  have  large  orch- 
ards ot  apples  ;  and  in  fome  counties,  (Kent  in  particular) 
there  are  orchards  wholly  of  cherries.  In  general  orchards, 
however,  there  ought  to  be  a  much  larger  proportion  of  apples 
than  of  any  other  fruit.  Orchards,  in  proper  fituations,  are 
very  profitable  ;  befide,  the  trees  have  a  delightlul  appearance 
when  in  blofom,  and  alfo  when  the  fruit  is  ripe. 

What  has  been  faid  refpeQing  the  fituation  and  foil  of  a 
garden  is  alfo  applicable  to  an  orchard.  The  fituation  of  an 
orchard  fhould  be  rather  elevated  than  low  ;  on  a  gentle  decliv-^ 
ity  ;  and  open  to  the  South  and  South  Eaft,  to  give  fiee  ad- 
HDtflion  to  the  air  and  rays  of  the  fuu  (to  dry  up  the  damps 


MANAGEMENT  OF  FRUIT  TREES,  &c.     165 

and  difpcrfc  'he  fogs,)  which  will  render  the  trees  healthy, 
and  give  a  fine  flivour  to  the  truit.  An  orchard  fhould  alfo  be 
well  fheltered  from  the  Eaft,  North,  and  Wefterly  winds,  by- 
plantations,  it  not  naturally  fheltered  by  rifing  grounds.  Thcfe 
plantations  of  lore  ft  trees  fhould  neither  be  too  large  nor  too 
near  the  orchard  ;  as  they  would  in  that  cafe  prevent  a  free 
circulation  of  the  air,  which  would  prove  injurious  to  the  fruit 
trees.  But,  it  the  ground  will  not  admit  of  fuch  plantations, 
I  would  advife  planting  crofs  rows  ot  truit  trees,  as  direfted 
for  gardens.  I  would  alfo  recommend  planting  fome  ot  the 
largefl  growing  trees  nearelt  the  outfides  expofed  to  thofe 
winds ;  two  or  three  rows  ot  which  fhould  be  planted  clofer 
than  ordinary,  which  would  greatly  fhelter  thofe  in  the  inte- 
rior parts  of  the  orchard.  Walnut  and  chefnut  trees,  as  has 
been  already  obferved,  are  well  adapted  tor  this  purpofe. 

As  to  the  fize  of  an  orchard,  it  may  be  from  one  to 
twenty  acres,  or  more,  according  to  the  quantity  ot  fruit  want- 
ed, or  the  quantity  ot  ground  that  you  may  have  fit  tor  the 
purpofe. 

That  foil  which  produces  good  crops  ot  corn,  grafs,  or 
garden  vegetables,  will  alfo  do  for  an  orchard  ;  but  a  loamy 
foil  is  to  be  preferred  ;  though  any  ot  a  good  quality,  not  too 
hght  or  dry,  nor  wet,  heavy,  or  ftubborn,  but  ot  a  mode- 
rately foft  and  pliant  nature,  will  be  found  to  anfwer  the  end. 
Shmgly  and  gravelly  foils  difagree  very  much  with  fruit  trees, 
unlefs  there  be  loam  intermixed.*  They  will  fucceed  much 
better  on  a  chalk  bottom.  On  fuch  a  foil,  I  have  feen  roots 
twelve  teet  deep,  and  trees  thrive  well.  li  the  bottom  be  clay, 
the  roots  fhould  be  cut  in  once  in  tour  years  to  prevent  them 
from  penetrating  the  clay,  which  would  greatly  injure  the 
trees.  The  foil  fhould  be  from  two  to  three  feet  deep ;  be- 
iore  planting  the  trees,  it  fhould  be  trenched  two  fpits  deep, 
and  ten  leet  broad  where  the  rows  are  to  be  planted,  and  a  f  pit 
below  loofened,  unlefs  it  be  clay,  which  fhould  be  trodden 
down.  If  it  be  pafture  ground,  it  fhould  be  ploughed,  and 
well  fummer-fallowed,  till  the  grafs  be  killed,  otherwife  when 
it  is  laid  in  the  bottom  in  trenching,  which  it  generally  is,  it 
will  be  very  apt  to  breed  grubs,  which  will  do  much  mifchief. 

♦  Where  no  better  is  to  be  had,  the  holes  (hould  be  dug  at  leaft  three 
feet  deep,  and  Ailed  up  wicli  good  mould  ;  if  mixed  up  with  rotten  dung,  rot- 
ten leaves,  or  other  manure,  the  trees  will  in  time  amply  repay  ibeexpence. 
Ths  dung  uled  (or  this  purpoie  fhould  be  that  from  the  melon  and  cucumber 
beds,  mixed  with  the  mould  from  the  fame,  when  the  beds  are  broken  up  in 
autumn,  or  winter  ;  it  (hould  be  laid  up  in  heaps,  and  continue  lb  for  one 
year  at  leaft  ;  but  fhould  be  frc<]uent'y  turned  and  hive  fome  good  frelh 
tnouid  mii«d  with  it. 


i6t5       TREATISE  ON  THE  CULTURE  AND 

Some  only  dig  holes  large  enough  to  receive  the  roots, 
cfpecially  in  grafs  giound  which  is  to  be  continued  fo.  Others 
prepare  the  ground  by  deep  ploughing,  if  the  orchard  is  to  be 
•t>f  great  extent.  The  fward,  if  paflure,  fhould  be  ploughed 
in  fomc  tinfie  in  the  Ipring  :  Give  it  a  good  fummer-tailow, 
ploughing  it  two  or  three  times,  v/hich  will  rot  the  turf.  A 
fortnight  or  three  weeks  before  planting,  give  the  ground  a 
good  deep  ploughing  to  prepare  it  for  the  reception  ot  the 
trees.  The  bed  time  for  planting  on  a  dry  foil  is  in  O6lober  ; 
but,  it  wet,  the  latter  end  of  February,  or  the  month  of  March, 
will  be  a  fitter  feafon. 

In  planting,  endeavour  to  fuit  the  trees  as  well  as  pofTible 
<o  the  foil,  and  to  plant  them  at  proper  dif^ances  from  each 
other;  which  may  be  from  forty  to  eighty  feet,  according  to 
the  fize  of  the  trees  when  full  grown.  Fruit  trees,  as  has  al- 
ieady  been  obferved,  when  planted  too  thick,  are  very  liable  to 
blights,  and  to  be  covered  with  mofs,  which  robs  the  tree  ot  a 
great  part  of  its  nouriPnment,  befides  fpoiiing  the  flavour  of  the 
fruit.  Procure  your  trees  from  a  foil  nearly  fimilar  to,  or 
rather  worfe  than  that  where  you  intend  to  plant  them;  tor 
trees  tranfplantcd  from  a  rich  foil  to  a  poorer  never  thrive  well, 
but  it  from  a  poor  to  a  richer  foil,  they  will  generally  fucceed. 

If  trees  are  planted  in  the  quincunx  order,  and  at  the  dif- 
tance  of  eighty  feet,  the  ground  between  the  rows  may  be 
ploughed  and  fown  with  wheat,  tumips,  &c.  or  planted  with 
potatoes.  Ploughing  or  digging  the  ground,  provided  it  be 
not  done  fo  deep  as  to  hurt  the  roots,  by  admitting  the  fun  and 
rain  to  meliorate  the  ground,  will  keep  the  trees  in  a  healthy, 
flourifhing  ftate.  It  will  be  necelTary  to  fupport  the  young 
trees  by  tying  them  to  flakes  until  they  are  well  rooted,  to  pre- 
vent their  being  loofened  or  blown  down  by  the  wind.  The 
fpring  alter  planting,  if  it  prove  dry,  dig  up  fome  turf,  and  lay 
it  round  the  flem  of  the  young  trees  with  the  graify  fide  down- 
wards ;  this  will  keep  the  ground  m.oifi,  and  fave  a  deal  oE 
watering  :  It  the  trees  have  taken  well,  this  need  not  be  re- 
peated, as  they  will  be  out  ot  danger  the  fir(t  year.  The  turt" 
ihould  be  laid  as  far  as  you  think  the  roots  of  the  trees  extend  : 
and  when  it  is  rotted,  it  fhould  be  dug  in,  which  will  be  o£ 
great  fervice  to  them. 

Trees  that  are  of  very  different  fizes  when  full  grown 
fliould  not  be  planted  promifcuoufly  ;  but,  if  the  toil  be  prop- 
erly adapted,  plant  the  larger  in  the  back  paitor  higher  grtiund, 
or  at  the  North  ends  of  the  rows,  if  they  run  neariy  Worth  and 
South,  and  the  others  in  fuccclTion  according  to  their  fize. 
ii'^ruit  trees  planted  in  this  manner  will  have  a  fine  effect  when 


MANAGEMENT  OF  FRUIT  TREES,  Sec.     16; 

•rown  up;  but  if  (liey  are  planted  promifcuoufly,  they  will 
not  appear  lo  agrecab.e  to  the  eye  ;  and,  befides,  the  imaller 
Irees  will  be  fliaded  by  the  larger,  which  will  injure  them, and 
fpoil  the  flavour  ot  the  fruit. 

Orchards  fhould  be  dunged  once  in  two  cr  three  years. 
The  ftems  of  trees  in  thole  where  cattle  feed  (hould  be  high 
enough  10  prevent  their  eating  the  lower  branches;  and  fenc- 
ed in  iuch  a  manner  as  to  prevent  their  being  barked,  or  injur- 
ed, by  the  cattle  rubbing  againft  them,  paiticularly  whea 
young  ;  which  m  ^y  be  done  by  triangles  of  wood,  or  the  trees 
may  be  bulhed  with  ihotns,  &c.  The  trees  are  to  be  pruned 
and  managed  as  already  direfcled  for  apples,  pea!S,  plums,  &c. 

li  the  lui!  be  wet,  it  mufl  be  drained,  as  already  diredled 
for  a  garden.  When  the  furtace  of  the  ground  is  wet,  and  has 
a  little  riefcent,  it  may  be  formed  into  a  kind  of  ridges,  by  mak- 
ing a  furrow,  Irom  one  foot  to  two  ieet  deep,  between  every 
two  rows.  Hoping  the  ground  regularly  on  each  fide,  Irorn  <i 
reafonable  dilLnce  to  the  bottom  of  the  furrow.  Thefe  hol- 
lov\'s  will  carry  off  the  water,  and  render  the  fiuface  dry  and 
healthy.  It  pafture,  the  turf  may  be  (iril  pared  oitT,  and  after- 
wards re-laid  v^hen  the  furrow  is  made. 

In  orchards,  where  cattle  are  not  permitted  to  go,  I  would 
prefer  dwarf-trees  to  (landards,  taking  care  to  proportion  the 
diflance  of  the  rows  to  the  fize  of  the  ire^s.  But  in  orchards 
kept  for  paftuie  it  will  be  necelFiry  to  pl-ml  flandards. 

Burning  ol  rotten  wood,  M-eeds,  potatoe  haulm,  wet  flraw, 
&c.  on  the  windward  fide  of  the  trees  when  they  are  in  blo!- 
fom,  will  be  lound  a  good  prefervative  liom  blights,  caterpil- 
lars, &c. 

I  would  recommend  wafiiing  the  trees  annually,  in  the 
month  of  February  or  Mai  ch,  with  the  following  mixture, 
which  will  defrroy  the  eggs  of  iniecis,  and  prevent  mofs  froin 
growing  on  the  trunks  and  branches  :  It  will  alfo  help  to  nour- 
ifh  the  tree,  keeping  the  bark  fine  and  healthy  ;  and  will  have 
the  fame  efFeft  on  it  as  atop  drcfTmg  has  upon  grafs  land.* 

Mix  freffi  cow-dung  with  urine  and  laap-fuds,  and  with 
this  mixture  walh  over  the  (ferns  and  branches  of  the  trees,  as 
a  white- waOier  would  walh  the  ceiling  or  wails  of  a  room  ; 
taking  care  to  cutoff  all  the  cankery  parts,  and  to  fcrape  offidl 
the  moTs,  before  you  lay  tlic  mixture  on.  In  the  couil'e  oi  the 
fpring  or  fummer,  you  will  fee  a  fine  new  bark,  coming  on. 
When  the  old  bark  is  cankeiy,you  mult  pare  it  off:"vv'iih  a  dra'.v- 

*  This  (hoiiIJ  nevei  be  negleitod  in  AmcricJ,  '.^'Kie  l!-.e  isficls  ai^  :hi 
]nM  of  cultivaiion. 


i68      TREATISE  ON  THE  CULTURE  AND 

knife,  or  fuch  a  long  knite  as  I  hare  had  made  on  purpofe,  ef- 
pecially  for  wall-trees,  where  the  draw- knife  cannot  be  appli- 
ed, next  the  wall.  The  knives  and  other  tools  for  drefling 
decayed  trees  will  be  defcribed  hereafter.*  When  you  fee  it 
cecefTary  to  take  all  the  outer  bark  off,  you  muft  cover  the 
item,  &c.  with  the  compofition  and  powder,  patting  it  gently 
down,  as  in  the  cafe  when  large  limbs  are  cut  off. 

If  the  above  wafh  be  repeated  in  autumn,  after  the  fall  of 
the  leaf,  it  will  deftroy  the  eggs  of  a  great  many  infe£ls  that 
hatch  in  autumn  and  winter.  This  wafhing  will  be  found  ot 
great  fervice  to  all  kinds  of  truit  and  toreft  trees  whatever. 

*  See  p!ate  ij. 


MANAGEMENT  OF  FRUIT  TREES,  &c.    169 


CHAPTER   XXV. 


OF  GATHERING  APPLES  AND  PEARS. 

The  Time  and  Manner  of  Gathering  them  :  and  of  the  Mm- 
agetnent  oj  the  Fruit-Room  — Of  Packing  Fruit  for  Carriage. 

Xxs  Apples  fiiaken  or  beaten  down  with  a  pole  never  keep 
in  winter,  they  ought  al!  to  be  hfind-picked,  by  a  perfon  ftand- 
ing  on  fteps  made  on  purpofe. 

The  fteps  fliould  be  H^ht,  for  convenience  of  moving 
from  one  place  to  another  ;  and  fo  contrived,  that  the  ladder 
may  be  difengaged  from  the  back  at  pleafure;  which  may  eafi- 
ly  be  done  if  they  are  falldned  together  by  a  bolt  at  top.  There 
fhould  be  a  broad  Hep  at  top  to  Hand  on,  with  room  for  the 
bafket  which  is  to  hold  the  fruit.  When  you  begin  to  gather 
the  fruit,  you  (liould  be  provided  with  hand-bafketsof  different 
fizes,  and  alfo  with  large  bafkets,  or  hampers,  and  whcel-bar- 
rows.  You  muft  lay  fome  fhort  grafs  mowings,  perfeQly  dry, 
(which  you  ought  to  provide  tor  ihe  purpofe  m  fumir.er,  and 
keep  in  a  fhed  or  any  other  dry  place,  till  wanted)  at  the  bot- 
toms of  the  large  bafkets  and  hampers,  to  prevent  ihe  fruit 
from  being  bruifed. 

Obferve  attentively  when  the  apples  and  pears  are  ripe  ; 
and  do  not  pick  them  always  at  the  fame  regular  time  of  the 
year,  as  is  the  practice  with  many.  A  dry  feafon  will  forward 
the  ripening  o\  huit,  and  a  vvret  one  retard  it ;  fo  that  there 
will  fometimes  be  a  month  or  five  weeks  difference  in  the 
proper  time  of  gathering.  The  method  that  I  have  pra£fifed 
is,  to  obferve  when  the  fruit  begins  to  fall  (I  do  not  mean  what 
we  call  wind-lails,  or  the  tallmg  of  fuch  as  are  infeflcd  with 
the  caterpillar,  &c.  but  found  fruit, j  I  then  put  my  hand  under 
it,  and  if  it  comes  off  without  any  force  being  ufed,  I  take  it 
for  granted  that  the  fruit  is  perfectly  ripe,  uniefs  the  tree  be 
fickly,  which  is  eafily  known  by  the  leaves  or  fruit  being  fliriv- 
eled.  If  the  foregoing  obfervations  aie  attended  to,  the  fruit 
will  keep  well  and  be  plump,  and  not  fhriveled,  as  is  the  cafe 
with  all  fruit  that  is  gathered  before  it  is  ripe. 


i70 


TREATISE  ON  THE  CULTURE  AND 


The  perfon  on  the  fteps  fhould  pick  the  (rult  carefuHy, 
and  lay  it  gently  into  the  balket  on  the  top  ot  the  fteps ;  for  it 
It  be  in  the  lealt  Lruifcd  it  will  not  keep.  For  (lie  fair.e  :ea- 
ion,  great  care  muft  be  taken  in  emptying  the  fruit  out  of  the 
Ijand-bafliets,  when  full,  into  the  large  bafkets  or  hampers.  It 
inoje  than  one  laige  b<dkct  be  wheeled  at  once,  which  may 
generally  be  done,  the  lower  ones  muii  not  be  fo  full  as  to  let 
the  bottom  of  the  upper  one  touch  the  fruit.  It  will  alfo  be 
necefl'ary  to  put  fome  of  the  foft  dry  grafs  between  ti:ie  baPseis, 
and  alfo  over  the  fruit  in  the  upper  bafkct. 

When  the  truit  begins  to  fall  of  itfelt,  cover  the  ground 
under  the  tree  with  fome  of  the  ihort  grafs  mowings,  or  if  that 
cannot  be  procured,  with  foir^e  peafe-hauhn,  or  oat  or  barley- 
iiraw,  quite  dry  ;  this  will  preferve  the  Iruit  from  bruifing 
Vvhen  it  drops;  the  fruit  which  thus  falls  of  itfeif  fliould  be 
laid  up  leparate  Irom,  and  ufcd  befoie  that  which  is  hand- 
picked,  according  to  the  feafon  in  which  they  are  to  be  fent 
lo  the  table.  Should  any  be  bruifed  by  falling  on  one  another, 
they  ihou'd  be  thrown  afide,  as  only  fit  tor  baking,  or  to  be 
given  to  the  pigs. 

When  all  the  fruit  is  gathered  in,  rake  off  the  fhort  grafs, 
&c.  and  throw  it  up  to  rot,  or  mix  it  up  with  dung,  cr  leave.? 
o?  trees  ;  for  it  it  remain  on  the  ground  during  the  winter,  it 
will  h.atbonr  flags. 

When  the  bolt  of  the  Reps  is  taken  out,  and  the  ladder 
and  back  part  feparated,  the  ladder  will  then  be  fit  to  ufe  in 
gathering  fruit  off  wall  trees;  only  it  will  be  necelTary  tofcrew 
on  the  upper  part  of  it  two  pieces  of  iron,  or  eail  two  pieces 
ot  a.Ot  or  Oak,  about  fix  or  eight  inches  long,  to  keep  it  far 
enough  iiom  the  wall  to  prevent  the  tree  from  fuifaining  any 
damage  in  the  barker  branches;  which  would  infallibly  bring 
on  the  capiker. 

When  the  fruit  is  carried  to  the  fruit  room,  lay  fome  of 
the  dry  Ciort  grafs  on  the  ilocr  in  the  area  of  the  room  ;  then 
take  the  tiuit  gently  cut  ot  the  baikets,  and  lay  it  in  heaos  on 
the  top  of  the  grafs,  keeping  each  fort  in  a  feparate  heap  ;  the 
hesps  may  be  trom  two  tn  three  feet  high,  or  according  to  the 
quajitity  ot  truit  that  you  have.  When  the  heaps  are  complet- 
ed, cover  the  lops  at  lead  two  inches  thick  with  flioit  grafs, 
in  order  to  fweat  them.  Let  them  lie  a  fortnight,  then  open 
the  hedjiS  and  turn  thern  over,  wiping  each  apple  or  pear  with 
y  diy  woollen  cloth,  which  ihould  be  frequently  dried  during 
the  piocefs,  obfcrving  now  to  lay  in  the  middle  the  fruit  which 
before  w^.s  at  the  top.  Let  the  heaps  now  remain  eight  or  ten 
fiiays,  covcjcd  as  before  ;  by  that  tinie  they  will  have  thrown 


MANAGEMENT  OF  FRUIT  TREES,  &c. 


171 


out  the  watery  crudities  which  they  may  have  imbibed  during 
a  wet  feafon  ;  then  uncover  the  heaps,  and  wipe  the  Imit  care- 
fully  one  by  one,  as  before,  picking  out  every  one  that  is  in- 
jured, or  has  the  lea  ft  fpot,  as  unfit  tor  iceeping. 

Fruit  ftiould  be  gathered,  if  poflible,  in  dry  weather,  and 
when  the  dew  is  exhaled  from  oflF  the  trees  ;  and  remember 
never  to  gather  in  the  evening  alter  the  dew  begins  to  fail. 

During  the  time  that  the  fiuit  is  fweating,  the  windows 
fhould  be  left  open,  except  in  wet  and  foggy  weather,  to  ad- 
mit the  air  to  carry  off  the  moilture  v/hich  perfpircs  from  the 
Iruit.  The  perfpiration  will  fometimes  be  fo  great,  that  on 
putting  your  hand  into  the  heap,  it  will  come  out  as  wet  as  if 
it  had  been  dipped  into  a  pail  of  Vv-ater  :  When  in  this  ftate, 
it  will  be  necefTary  to  turn  and  wipe  the  fruit. 

In  laying  up  fruit,  the  common  praftice  has  been  to  lay 
ft  on  clean  wheat  ftraw  ;  but  1  find  by  experience,  that  when 
any  of  the  fruit  begins  to  decay,  if  it  be  not  immediately  pick- 
ed out,  the  ftraw,  by  imbibing  the  moifture  from  the  decayed 
fruit,  will  become  tainted,  and  communicate  a  difagreeable 
tafte  to  the  found  fruit. 

I  would  likewife  caution  thofe  who  ere6l  new  flielves  in 
their  fruit-rooms,  to  have  the  limber'well  feafoned,  and  to 
make  ufe  of  white  deal  in  preference  to  red,  as  the  latter,  ef- 
pecially  if  not  very  well  feafoned,  is  apt  to  give  a  very  difa- 
greeable rifinous  tafte  to  the  fruit,  which  quite  fpoilsits  flavour. 
1  would,  therefore,  recommend  covering  the  bottoms  of  the 
fhelves  with  thin  coarfe  canvafs,  (fuch  as  may  be  purchafed 
lor  about  eight  or  ten  pence  a  yard)  on  which  the  fruit  fhould 
be  laid  in  a  fingle  layer,  after  being  wiped  perfeftly  dry  ;  but 
by  no  means  lay  them  a-top  of  one  another.  When  that  is 
done,  cover  them  with  a  piece  of  the  fame  canvafs,  or  thin 
flannel,  or  with  old  newfpapers,  or  whitifh  brown  paper,  which 
will,  in  a  great  meafure,  exclude  the  air,  prevent  the  froft  from 
injuring  the  fruit,  and  preferve  a  beautiful  fmoothnefs  on  its 
fkin.  The  fruit  fhould  be  turned  two  or  three  times  during 
the  winter  ;  as  delicate  and  tender  fruit,  by  lying  long  with- 
out turning,  is  apt  to  rot  on  the  underfide,  even  if  perfe61ly 
found  when  laid  up.  Be  particularly  careful,  however,  to  pick 
out  all  the  damaged  fruit. 

When  the  fruit  is  laid  in,  put  the  earlieft  forts  on  the  lower 
fhelves,  or  in  the  lower  drawers,  according  to  the  time  of  com- 
ing in,  beginning  with  the  Nonefuch,  Golden  Rennet,  and 
Jenneting  Apples,  andBergamotand  Beurre  Pears,  (lor  1  find 
by  experience,  that  the  Jargonelle  keeps  W^  on  the  tree,  as,  \i 


172      TREATISE  ON  THE  CULTURE  AND 

gathered,  it  rots  almoft  immediately  ;)  thus,  by  proper  man- 
agement, you  may  have  a  conftant  fucceflion  of  truit  from 
one  feafon  to  the  other 

When  there  are  l.Tge  quantities  of  fruit,  it  will  require  a 
great  deal  of  time  to  lay  it  ..n  the  flielves,  &c.  this  bufinefs 
may  therelore  be  done  in  wet  weather,  or  m  the  evenings, 
when  you  cannot  conveniently  fpare  your  men  from  the  out 
door  work  in  ihe  r'ay  time. 

Thofe  who  keep  their  fruit  in  ftore-houfes,  for  the  fupply 
of  the  London  anci  other  markets,  as  well  as  thrfe  who  have 
not  proper  truit-rooms,  may  keep  their  apples  and  pears  in  baf- 
kets  or  hampers ;  putting  lome  foft  paper  in  the  bottoms  and 
round  the  edges  ol  the  bafkets,  &c  to  keep  the  fruit  from  be- 
ing bruifed ;  then  put  in  a  layer  of  Irult  and  over  that  another 
layer  ol  paper  ;  and  fo  on,  a  layer  of  fruit  and  of  paper  alter- 
nately, till  the  balket  or  hamper  be  full  :  Cover  the  top  with 
paper  three  or  tour  times  double,  to  exclude  the  air  and  froft 
as  much  as  pofTible.  Every  diflerent  fort  ot  Iruit  fhould  be 
packed  feparaiely  ;  and  it  will  be  proper  to  fix  a  label  to  each 
bafket  or  hamper,  with  the  name  of  the  fruit  that  it  contains, 
and  the  time  of  its  being  fit  for  ufe. 

But  the  beft  way  of  keeping  Iruit  is,  to  pack  it  in  glazed 
earthen  jars.  The  pears  or  apples  mull  be  feparately  wrapped 
tip  in  foft  paper,  then  put  a  little  well  dried  bran  in  the  boitom 
of  the  jar,  and  over  the  bran  a  layer  of  fruit  ;  then  a  little  more 
bran  to  fil!  up  the  interftices  between  the  truit,  and  to  cover  it ; 
and  fo  on,  a  layer  of  fruit  and  of  bran  alternately,  till  the  jar 
be  full  ;  then  lliake  it  gently,  which  will  make  the  fruit  and 
bran  fink  a  little  ;  fill  up  the  vacancy  at  top  with  more  bran, 
and  lay  fome  paper  over  if,  covering  the  top  with  a  piece  of 
bladder  to  exclude  the  air ;  then  put  on  the  top  or  cover  of 
the  jar,  obferving  that  it  fits  as  clofely  as  pofTible.  Thefe  jars 
fliould  be  kept  in  a  room  where  you  can  have  a  fire  in  wet  or 
damp  weather. 

Of  Packing  Fruit  Jor  Carriage. 

If  fruit  be  to  be  fent  to  any  confiderable  dlftance,  great 
care  fhould  be  taken  in  packing  it,  which  fhould  not  be  in 
bafkets,  as  they  are  liable  to  be  bruifed  among  heavy  luggage, 
and  the  fruit,  ot  courfe,  will  be  injured.  1  would,  therelore, 
recommend  boxes  made  ot  ftrong  deal,  ot  difTercnt  fizes,  ac- 
cording to  the  quantity  ot  truit  to  be  packed.  The  following 
are  the  dimenfions  of  the  boxes  in  which  we  fend  fruit  by  the 
coach  to  Windfor  and  Weymouth,  for  the  ufe  ot  his  Majefly 
and  the  Royal  family,  viz. 


MANAGEMENT  OF  FRUIT  TREES,  &c.     173 

The  larger  box  is  two  feet  long,  fourteen  inches  broad, 
and  the  fame  in  depth.  The  fmaller  box  is  one  foot  nine  inch- 
es long,  one  foot  broad,  and  the  fame  deep.  Thefe  boxes 
are  made  ot  inch  deal,  and  well  lecured  with  three  iron  clamps 
at  each  corner ;  they  have  two  fmall  iron  handles,  one  at  each 
end,  by  which  they  are  faftened  to  the  root  ot  the  coach :  In 
thele  boxes  we  fend  melons,  currants,  pears,  peaches,  ne6la- 
rines,  plums,  and  grapes,  packed  fo  as  always  to  have  the  heav- 
ieft  fruit  at  bottom.  The  melons  are  wrapped  up  in  folt  pa- 
per, the  pears,  peaches,  ne£farines,  plums,  and  grapes,  aiefirft 
wrapped  up  in  vine  leaves,  and  then  in  paper.  The  cherries 
and  currants  are  packed  in  a  flat  tin  box,  one  foot  four  inches 
long,  ten  inches  broad,  and  tour  deep. 

In  packing  proceed  thus : — Firft  put  a  layer  ot  fine  long 
dry  mofs  in  tlie  bottom  ot  the  tin  box,  then  a  layer  ot  cur- 
rants 01  cherries,  then  another  layer  ot  mofs ;  and  fo  on,  al- 
ternately truit  and  mofs,  until  the  box  is  fo  full,  that  when  the 
lid  is  hafped  down  the  truit  may  be  fo  firmly  packed  as  to  pre- 
ferve  them  trom  triwion. 

Make  a  layer  ot  fine  mofs  and  fliort  fott  dry  grafs,  well 
mixed,  in  the  bottom  ot  the  deal  box  ;  then  pack  in  the  melons 
with  fome  ot  the  fame,  packing  it  tight  in  between  all  the  rows, 
and  alfo  between  the  melons,  in  the  tame  row,  till  you  have 
finifhed  the  layer;  choofing  the  fruit  as  nearly  ut  a  fize  as 
pofTible,  filling  up  every  interftice  with  the  mofs  and  grafs. 
When  the  melons  are  packed,  lay  a  thin  layer  ot  mo!r.  and  grafs 
over  them,  upon  which  place  the  tin  box  with  the  currants, 
packing  it  firmly  all  round  with  mofs  to  prevent  it  trom  fliak- 
ing:  then  put  a  thin  layer  ot  mofs  over  the  box,  and  pack  the 
pears  firmly  (but  fo  as  not  to  bruife  them)  on  that  layer,  in  the 
fame  manner  as  the  melons ;  and  fo  on  with  the  peaches,  nec- 
tarines, plums,  and  laftly,  the  grapes,  filling  up  the  box  with 
mofs,  that  the  lid  may  fhut  down  fo  tight  as  to  prevent  any 
friftion  among  the  truit.  The  boxes  fhould  have  locks,  and 
two  keys,  v^hich  may  ferve  for  them  all ;  each  of  the  pcrfons 
who  pack  and  unpack  the  fruit  having  a  key. 

The  mofs  and  grafs  fliould  always  be  returned  in  the 
boxes,  which,  with  a  little  addition,  will  ferve  the  whole  fea- 
fon,  being  fhaken  up  and  well  aired  after  each  journey,  and 
keeping  a  fweet  and  clean.  Alter  the  wooden  box  is  locked, 
it  will  be  necelTary  to  cord  it  firmly. 

My  reafon  for  being  fo  particular  on  packing  of  fruit  is, 
that  1  have  known  inftances  of  its  beinsj  totally  fpoiled  in  the 
carriage  firom  improper  packing. 


174      TREATISE  ON  THE  CULTURE  AND 

By  purfuing  the  above  method,  we  have  never  failed  of 
fuccefs;  and  it  fruit  be  packed  according  to  the  foregoing  di- 
reftions,  it  may  be  fent  to  the  tartheft  parts  of  the  kingdom,  by 
coaches  or  waggons,  with  perfeft  fafety. 


MANAGEMENT  OF  FRUIT  TREES,  &c.    17^ 


CHAPTER    XXVI. 


OF  THE  CANKER  AND  GUM. 


A  Defcriplion  of  the  Canker  ;  its  Origin  and  Prog refs. — Full 
Diredionsfor  Curing  it. —  Of  the  Gum  and  2ts  Remedy. 

1.  HE  Canker  is  a  difeafe  incident  to  trees,  which  occafions 
the  bark  to  grow  rough  and  fcabby,  and  turns  the  wood  af- 
feded  to  a  rulty  brown  colour.  This  difeafe,  if  no  remedy 
be  applied,  will  in  time  totally  kill  the  tree. 

Apple-trees  are  very  liable  to  be  infefted  with  the  cank- 
er from  the  following  caufes,  viz. 

From  injudicious  pruning,  from  the  foot-ftalks  of  the 
truit  being  left  on  the  trees,  and  from  injuries  fuftained  by 
applying  ladders  in  gathering  the  fruit;  thefe  injuries  are  ve- 
ry hurttul  to  the  tree,  and  will  infallibly  bring  on  the  canker 
when  no  remedy  is  applied.  A  man  ought  to  ftand.on  fteps, 
inftead  of  a  ladder,  when  the  trun  is  out  of  his  reach  from  the 
ground.  Care  fliould  alfo  be  taken  in  nailing,  that  the  {hred» 
be  not  too  tight,  which  caufes  a  fwelling  in  the  (hoot,  and  ve- 
ry often  produces  the  canker. 

Another  caufe  of  the  canker  is,  when  we  have  very  wet 
autumns,  fuch  as  that  of  1799,  which  prevents  the  young 
wood  from  ripening,  and  a  hard  froft  fetting  in  after,  it  kills 
the  young  (hoots;  thele,  if  left  on  the  tree,  will  bring  on  the 
canker,  and  increafe  it  rapidly.  Birds  and  infe6fs  devouring 
the  buds  will  have  the  fame  effe6t. 

Carelefs  people  frequently  leave  the  dead  (hoots  on  the 
tree  throughout  the  fummer,  which  will  infallibly  bring  on  the 
canker.  Some  even  leave  them  for  years,  until  the  tree  is  to- 
tally killed.  They  (hould  be  cut  off  in  the  end  of  April,  or 
beginning  of  May  ;  as  by  that  time  you  will  be  able  to  fee 
how  far  the  difeafe  has  advanced.  I  would  advife  to  cut  two 
or  three  buds,  or  even  more,  below  the  apparently  difcdfed 
part,  as  the  canker  frequently  reaches  a  great  way  farther  in 
the  heart  of  the  fhoot  tfian  it  appears  to  do  on  the  outfide  ;  you 
muft  cut  down  till  the  brown  colour  in  the  (hoot  difappears, 
and  nothing  remains  but  found  white  wood. 


176      TREATISE  ON  THE  CULTURE  AND 

The  truth  of  the  foregoing  obfervations  will  appear  evi- 
dent to  any  perfon  who  takeb  notice  ot  the  apple-trees  with 
their  tnutildted  flag- looking  heads,  as  he  rides  or  walks  along 
the  rozd. 

h  IS  a  general  opinion,  that  the  canker  in  all  trees  pro- 
ceeds from  the  nature  ot  the  ground  in  which  they  are  planted ; 
fuch  as  a  lour  clav,  ^  fhingly  or  gravely  foil,  &c. 

My  late  and  much  efteemed  triend,  Mr.  Hudfon,  author 
of  the  'Flora  Anglica,'  was  of  this  opinion,  till  I  convinced 
him  of  the  contrary  by  f(»me  experiments  made  at  NutwelJ, 
near  Exeter,  the  (cat  of  the  late  Sir  Francis  Drake,  a  gentle- 
man very  fond  of  gardenmg  and  agriculture.  Mr.  Hudfon 
faid,  it  would  be  to  no  purpofe  to  make  any  attempt  to  cure 
the  apple-trees,  as  the  ground  was  of  fuch  a  nature  as  to  bring 
on  the  canker.  The  trees  were,  indeed  in  a  fad  condition,  be- 
ing coveted  all  over  with  lichens  and  mofs.  and  very  much 
inle6fed  with  the  canker.  I  requefted  Mr.  Hadfbn  to  fix  on 
fome  ot  the  worft;  we  then  defired  the  gardener  to  open  the 
ground  round  their  roots,  wfiich  we  found  perfeftly  found,  the 
bark  of  them  fmooth,  and  not  the  leaft  appearance  of  the 
canker  to  be  feen. 

The  Ccinker,  as  before  obferved,  proceeds  from  bruifes  ia 
the  bark,  from  limbs  cut  off,  &c.  When  ihtfe  limbs  begin  to 
rot  and  grow  hollow,  they  convey  the  canker  to  the  root ;  for 
it  always  proceeds  from  the  branches  and  Hem  to  the  roots, 
and  never  from  the  roots  to  the  tree. 

It  is  granted,  however,  that  all  fruit  trees  love  a  fine  rich 
mellow  loam,  and  thrive  much  better  in  it  than  m  a  fhingly  or 
gravely  foil. 

When  by  accident,  or  improper  treatment,  trees  receive 
large  wounds,  and  the  cure  is  left  to  nature,  they  are  frequent- 
ly overrun  with  gum  and  canker,  which,  if  not  checked,  will 
in  a  fhort  time  totally  ruin  them. 

In  this  cafe  you  muft  carefully  pare  off,  with  a  draw-knife, 
or  any  other  convenient  inflrument,  all  the  difeafed  part  of 
the  bark.  The  inner  white  bark  is  frequently  infefted;  this 
muft  alio  be  cut  away  till  no  appearance  of  iufeftion  remains. 
The  intention  in  the  inner  bark  appears  like  dots  made  with  a 
pen,  all  of  which  muft  be  cut  clean  out;  for,  if  any  pait  ot 
the  canker  be  left,  it  will  infeft  the  new  wood  and  bark.— 
Wherever  you  fee  gum  oozing  out,  you  may  reft  affured  that 
the  canker  is  not  quite  eradicated  ;  which,  if  fuffered  to  remain, 
will  fpread  till  the  whole  tree  becomes  a  mafs  of  gum  and 
canker,  and  will  be  killed  in  a  very  fhort  time. 


MANAGEMENT  OF  FRUIT  TREES,  &c.     177 

When  the  trunk  is  become  hollow,  cut  the  loofe  rotten 
part  clean  out  till  you  come  to  the  found  wood,  taking  care  to 
round  the  edges  ot  the  hoiiow  part ;  then  apply  the  compohtion 
in  a  liquid  ftate,  laying  it  on  whh  a  painter's  bruHi  wherever 
the  cankered  bark  has  been  pared  off,  or  the  dead  wood  cut 
out,  till  thefe  places  are  entirely  covered  wiih  it  :  When  that 
is  done,  (hake  fome  ot"  the  powder  ot  wood-aflies  and  burnt 
bones  over  the  compofition,  and  pat  it  fxently  down  wid)  your 
hand.  ^See  iks  chapter  on  the  making  and  laying  on  oftlu 
Compofition.~\ 

It  the  foregoing  dire^ions  be  carefully  followed,  the 
canker  will  be  completely  eradicated,  and  the  hollow  trunk 
in  time  be  filled  up  with  found  wood. 

When  the  ftem  is  much  decayed,  it  will  be  abfoluteI}r 
neceffary  to  open  the  ground,  examine  the  roots,  and  cut  off 
all  the  rotten  parts.  When  you  have  cut  out  all  the  rotten  and 
decayed  parts  below  grijumd,  and  fcraped  the  hollow  clean, 
make  up  a  mafs  ot'thc  compofition  mixed  with  fome  clay, 
like  what  is  ufed  tor  grafting  ;  then  fill  the  hollow  part  with  it 
to  within  about  two  inches  ot  the  fui  tacc  ot  the  ground,  tread- 
ing it  in  with  your  toot,  or  preffing  it  in  with  the  hand,  as  clofe 
as  you  poffibly  can,  to  prevent  the  wet  from  penetrating  to  the 
roots,  and  leave  the  furtace  of  the  compofition  floping  from 
the  tree  toward' the  out  fide  ot  the  border,  to  throw  the  wet 
off,  which  will  prevent  the  freHi  part  ot  the  root  from  rotting  ; 
then  cover  the  root  over  with  moald  level  with  the  reft  of  the, 

border. 

When  you  have  examined  all  the  old  wounds  where  large 
limbs  have  been  cutoff,  you  fnonld  next  examine  the  old  bark 
and,  if  you  tind  the  outftde  of  it  'vv^rinklcd  and  cracked,  pare 
it  off.  as  it  is  always,  when  in  that  Uate,  very  much  hurt  by 
the  canker.  This  fhould  be  done  with  the  draw-knife,  or  eth- 
er fliarp  inftrument  ;  then  apply  the  compofition  a^  before  di- 
refted,  which  will  bring  a  fine  fmooth  bark  under  if.  In  tho 
fucceeding  winter,  or  fpring,  you  will  fee  all  fiie  plaller,  with 
the  old  part  of  the  bark  that  was  left  in  the  hollow  parts  of  the 
tree,  or  where  old  branches  had  been  amputated,  peeling  off" 
and  fliewing  the  fmooth  bark  underneath.  You  Ihould  theti 
fcrape  off,  with  a  wooden  or  bone  knite,  what  old  bark  re- 
mains in  the  hollows  where  the  draw-knife  could  not  reach 
without  cutting  too  much  away.  When  that  is  done,  rnix  up 
fome  frcffi  cow-dung  with  foap-fuds  and  urine,  making  it  very- 
thin,  and  give  the  tree  a  coat  ot  this  mixture  all  over  where  the 
bark  has  been  fcraped  off :  The  cow-dung  will  adhere  to  it, 
and  heal  the  parts  where  you  were  obliged  to  fcrape  to  the  m- 


178      TREATISE  ON  THE  CULTURE  AND 

rcr  bark.  This  wafh  will  remain  till  the  frefh  bark  comes  on ; 
then  it  will  be  difcharged  of  itfeU  during  the  fummer,  or  the 
next  fpring,  leaving  a  new  trefh  fmooth  bark  where  the  old 
and  cankery  was  taken  off.  Next  Tpring,  if  any  of  the  old 
baik  remains,  you  may  repeat  the  fame  opevation,  which  will 
cauie  all  the  remaining  old  bark  to  flough  off  like  a  fcab  from 
a  wound  on  the  human  body. 

By  thefe  means  you  will  keep  your  trees  in  a  fine  flourifli- 
ing  healthy  fiate,  and,  in  general,  pievent  them  from  becom- 
ing bark- bound.  If  any  of  them,  notwithflanding,  fhould  be 
bark-bound,  you  muft  fcarify  them,  by  taking  a  iharp  knife, 
and  running  the  point  of  it  ffraight  down  the  middle  of  the; 
Hem  from  top  to  bottom  ;  taking  care  to  run  your  knife  through 
the  outer  bark  only  ;  then,  with  a  bruni,  or  your  finger,  rub 
in  fome  of  the  compofition,  to  prevent  theincifion  from  bring- 
ing on  the  canker.  This  operation  will  caufe  the  tree  to  ex- 
pand the  bark  and  become  very  flourifliing. 

Remember  to  cut  off  all  the  ends  of  the  fmall  fhoots 
where  the  canker  had  injured  them  laft  year.  Cut  off  alfo  the 
old  fruit- ffalks,  and  all  the  fmall  dead  Hubs,  which,  if  left, 
will  never  fail  to  bring  on  the  canker. 

The  rough  or  cankery  bark  on  that  fide  of  trees  whicli  is 
next  the  wall,  fhould  be  fcraped  or  pared  off  with  a  tool  made 
in  the  form  of  a  fickle,  which,  with  other  tools,  will  be  de- 
fcribed  hereafter. 

It  is  much  to  be  regretted,  that  fruit  trees  in  general 
throughout  this  kingdom  are  in  a  mutilated  unfruitful  ffate. 
After  gentlemen  have  pui chafed  the  young  trees  from  nurfe- 
ries,  and  planted  them  in  their  orchards  and  gardens,  they  think 
every  thing  neceffary  is  done  ;  when,  in  fafcf,  the  greater  part 
of  the  work  is  yet  to  come.  In  packing  and  carriage,  the  ftems 
and  branches  are  very  frequently  bruifed  ;  in  that  cafe,  the 
injured  parts  of  the  bark  and  wood  mult  be  carefully  cut  out, 
and  the  compofition  immediately  applied  :  This  may  be  done 
when  you  head  the  trees,  uhich  operation  fhould  be  perlormed 
in  April,  May,  or  even  June,  when  the  bud  begins  to  flioot ;  but 
by  no  means  cut  off  any  of  the  fhoots,  except  thofe  thatare 
broken  or  bruifed  very  much.  When  this  is  neglefted,  the 
canker  will  follow,  to  the  great  injury,  it  not  the  death  of  the 
trees.  How  common  is  it  to  fee,  in  all  parts  of  the  country, 
great  numbers  ot  trees  fo  affefted  with  this  difeafe  as  not  to 
produce  fruit  enough  in  twelve  or  fourteen  years  to  pay  hall 
theexpence  attending  them  :  Whereas,  if  they  were  to  be  man- 
aged according  to  the  foregoing  direttions,  they  would  more 
than  pay  all  the  exptnce  in  three  years.     It  is  common,  when 


MANAGEMENT  OF  FRUIT  TREES.  &c.     179 

young  trees  do  not  thrive,  either  to  blame  the  nurferymen  tor 
fending  bad  or  difeafed  trees,  or  to  attribute  their  umhriving 
flate  to  the  nature  ot  the  foil ;  whereas  the  iafcl  is,  that  this 
frequently  arifes  from  the  inattention  or  mifmanagement  ot 
the  perfon  who  plants  and  fuperintends  them.  If  tlie  injured 
and  difeafed  parts  be  not  cut  out  at  an  early  period,  the  trees 
will  not  thrive,  but  will  become  cankery  and  Hunted,  and  can- 
not be  recovered  afterwards  without  a  "great  deal  of  labour 
and  trouble  ;  whereas,  if  the  direfctions  given  for  heading 
trees  the  firft  year,  and  cutting  out  the  difeafed  parts,  be  at- 
tended to  the  trees  will  flourifli,  and  bear  large  crops  of  fine 
and  well-flavoured  Iruit. 

The  Gum. 

The  Gum  is  a  kind  of  gangrene  incident  to  fruit  trees  of 
the  ftone  kind,  and  arifes  from  the  following  caufes :  From 
injudicious  pruning,  from  bruiles,  or  any  injuries  received  in 
the  wood  or  bark.  This  may  happen  from  ftrokes  of  the  ham- 
mer in  nailing,  from  pinching  the  fhoois  by  nailing  the  flireds 
too  tight,  or  by  driving  the  nails  too  clofe  to  the  branches.  It 
may  alfo  be  occafioned  by  leaving  the  toot-ftalks  of  the  fruit, 
or  by  pruning  in  fummer  and  cutting  the  fhoots  to  fhort  flumps, 
and  by  injuries  fulfained  by  a  carelefs  apphcation  ot  ladders 
in  nailing  and  gathering  the  fruit,  &c.  but  it  particularly  orig- 
inates  where  large  limbs  have  been  lopped  or  broken  off. — 
This  difeafe  may  be  known  before  the  gum  itfclf  makes  its  ap- 
pearance. The  bark  at  firft  becomes  of  a  brownifli  colour, 
which  gradually  grows  darker,  till  at  laft  the  gum  begins  to 
ooze  out  like  little  blifters.  As  foon  as  any  ot  thefe  fymp- 
loms  are  obferved,  the  infefled  part  fhould  be  cut  oat  with 
a  fharp  inftrument,  and  the  compofition  and  powder  applied 
immediately.  You  muft  obferve  to  cut  out  the  gum  per- 
feftly  clean  ;  you  will  fee  it  oozing  out  from  between  the  wood 
and  bark  ;  This  muft  be  followed  till  you  come  to  the  white 
clean  bark  and  wood.  It  afterwards  any  gum  fhould  make  its 
appearance,  it  muft  be  fcraped  off;  which  is  beft  done  when 
it  is  raoiftened  with  rain,  as  you  can  then  fcrape  it  ofTeafily 
without  hurting  the  bark.  This  muft  be  done  without  delay, 
otherwife  the  difeafe  will  rapidly  advance. 

When  trees  are  hollow,  it  will  be  neceffary  to  examine 
them  carefully  to  fee  whether  any  grubs  have  entered  the  bark 
and  wood,  which  you  will  know  by  their  perforating  the  bark. 
If  there  be  any,  they  muft  be  carefully  cut  out  belore  the  com- 
pofition is  applied. 


48q       treatise  on  the  CULTURE  AND 


CHAPTER    XXVII. 


OF  THE  MILDE\v^  HONEYDEW,  AND  BLIGHTS. 
» 

A  Defcriptwn  of  the  Mildew,  and  a  Remedy  for  it, — Of  iht 
Honey  dew,  and  its  Rmedv. — A  Dejcription  of  different  forts 
cj  Bh^kts,  a?id  the  beji  Means  oj preventing  tlwn. 

•■<>.  ..<>.-<>"<y-.  .<K- 

OF    THE    MILDEW. 

JL  HE  mildew,  a  difeafe  very  hurtful  to  plants,  is  a  kind  of 
thick  clamoiy  moillure,  which  falls  on,  or  rather  tranfpires 
from  the  leaves  and  bloiToms  ot  plants.  This  clammy  fub- 
Ilance,  by  flopping  up  the  pores,  prevents  pcrfpiration,  and 
hinders  the  growth  of  the  plant.  But  what  is  commonly  call- 
ed mildew  is  an  infeft  which  is  frequently  found  in  vaft num- 
bers feeding  upon  this  moifture.  Mr.  T,  S.  Segar,  in  a  trea- 
tife  upon  this  fubje8,  fays,  that  the  meldew  is  of  a  very  fharp 
corroiive  nature,  and  by  its  acrimony  hinders  the  circulation 
ot  the  nutritious  fap  ;  in  confequence  of  which  the  leaves  be- 
gin to  fade,  and  the  blofTjms  and  truit  are  greatly  injured. 

I  have  obferved  that,  contrary  to  the  common  opinion, 
trees  are  more  liable  to  mildew  on  South  and  Weft  walls,  than 
on  an  Eaft  wall ;  and  I  have  frequently  removed  fuch  trees 
Irom  a  South  or  Weft  wall,  to  a  Noith  or  Eaft  wail,  v,dicre 
they  have  perfefily  recovered. 

Whenever  you  apprehend  danger,  wafii  or  fprinkle  the 
trees  with  urine  and  lime-water  mixed;  and  when  the  young 
and  tender  flioots  are  much  inlefcied,  it  will  be  neceiTary  to 
wafli  them  well  with  a  woollen  cloth  dipped  in  the  following 
mixture,  fo  as  to  clear  thetn  of  all  the  glutinous  matter,  that 
their  refpiration  and  pcrfpiration  may  not  be  obftrufted. 

Take  tobacco  one  pound,  fulpur  two  pounds,  unflaked 
lime  one  peck,  and  about  a  pound  of  elder  buds ;  pour  on  the 
above  ingredients  ten  gallons  of  boiling  water  ;  cover  it  clofe, 
and  let  it  ftand  till  cold  ;  then  add  as  nmch  cold  water  as  will 
fill  a  hogfhead.  It  fliould  ftand  two  or  three  days  to  fettle, 
then  take  off  the  fcura,  and  i,t  is  fit  for  ufe. 


MANAGEMENT  OF  FRUIT  TREES,  &c.     181 

Of  the  Honey dtw. 

The  honeydew  is  a  fweet  faccharine  fubftance  found  on 
the  leaves  ot  certain  irces,  and  is  generally  fuppofcd  to  fall 
from  Heaven  like  dew,  but  this  is  a  miftaken  opinion.  One 
kind  of  honeydew  tranTpires  from  the  leaves  of  the  trees  where 
it  is  found,  and  the  other  is  the  excrement  of  a  fmall  infcft 
called  a  vine  fretter,  a  fpecies  ot  aphis.  Bees  and  ants  are  ve- 
ry fond  ot  both  thefe  kinds  ot  hone)  dew. 

As  the  honeydew  by  its  vifcous  quali'y,  clofes  up  the 
pores,  and  {tops  the  perfpiration  ot  trees,  it  muff  of  courfe  be 
very  hurtful  to  them.  ?  his  dileafe  fhould  be  treated  in  the 
fame  manner  as  the  mildew ;  but  as  has  been  already  obferv- 
ed,  trees  fhould  be  watered,  or  waflied,  early  enough  in  the 
day  to  get  dry  before  the  cold  ot  the  night  comes  on  ;  nor 
(hould  it  be  done  while  the  fun  fliinrs  very  hot,  which  would 
be  likely  to  fcorch  the  blofToms  and  leaves. 

OJ  BHgkis. 

Blights  are  very  deftruflive  to  fruit  trees,  fometimes  de- 
ftroying  the  whole  tree  ;  but  more  frequently  the  leaves  aud 
bloflbms,  while  the  tree  itfclt  remains  unhurt. 

One  caufeof  the  blight  is,  the  continuance  of  a  dryEaft- 
erly  wind  for  feveral  days  together,  which  ffops  the  perfpira- 
tion in  the  tender  bloffom ;  and  a  long  continuance  of  the 
fame  weather  equally  aflfefts  the  tender  leaves,  caufing  them 
to  wither  and  decay,  the  perfpiring  matter  is  thereby  rendered 
thick  and  glutinous,  and  fo  becomes  food  for  thofe  fmall  in- 
fects which  are  always  found  in  vaft  numbers  on  fruit  trees 
that  are  affetf  ed  by  this  fort  ot  blight. 

Thefe  infe^is,  however,  are  not  the  original  caufe,  as  fome 
imagine,  but  the  natural  confequence  of  blights  ;  for  wherev- 
er they  meet  with  fuch  a  proper  nutriment  they  multiply  a- 
mazingly,  and  greatly  promote  the  diftemper  when  no  meth- 
od is  taken  to  prevent  it. 

The  bell  remedy  for  this  defteraper  that  I  know  of  is,  to 
wafli  them  with  urine  and  foapfuds,  as  before  direfted ;  and 
the  (ooner  this  is  performed,  Vv'henever  we  apprehend  danger, 
the  better  ;  it  the  young  and  tender  (hoots  teem  to  be  much 
infefted,  wafh  them  with  a  wool  lets  cloth  dipped  in  the  fame 
liquid  that  is  recommended  for  the  mildew. 

Another  caufeof  blights  in  the  fpring  will  be  found  in 
Iharp  hoary  froits,  which  aie  often  fucceeded  by  hot  fun-fhine 
in  the  day  time  ;  thefe  are  certain  and  fudden  deftruft ion  to 
the  fru'.t.  Sharp  pinching  trolly  mornings,  which  often  happen 
when  the  trees  are  in  flo'.ver,  or  while  the  fruit  is  very  young. 


iB2      TREATISE  ON  THE  CULTURE  AND 

occafions  the  blofToms  or  fruit  to  drop  off,    and  fomstimes 
greatly  injure  the  tender  fiioots  and  leaves. 

The  only  method  yet  found  out  to  prevent  this  mifchief 
is,  the  carefully  covering  the  walls  with  netting,  &;c.  as  before 
direfted.*  The  covering  is  to  remain  on  during  the  niglit, 
and  to  be  taken  off  in  the  day-time.  This  method  has  been 
reckoned  of  little  fervice  by  fome,  which,  indeed,  may  be  the 
cafe  when  the  coverings  are  not  properly  ufed  ;  for,  if  the  trees 
are  kept  too  long  covered,  the  young  branches  and  leaves  will 
be  fo  weak  as  not  to  be  able  to  bear  the  open  air  when  they 
are  expofed  to  it. 

The  fame  confequences  will  follow  when  the  trees  are 
incautioufly  expofed  to  the  air  after  having  been  long  cov- 
ered. 

But  it  the  covering  be  properly  performed,  it  will  fre- 
quently preferve  the  fruits  under  it,  when  there  happens  al- 
moft  a  general  failure  in  the  neighbourhood  where  this  pre- 
caution has  been  neglected.  The  great  trouble  which  feems 
to  attend  it  may  deter  many  from  putting  it  in  pra6iice ;  yet  if 
the  nettings,  or  other  coverings,  be  fo  contrived  as  to  draw  up 
and  let  down  by  means  of  puUies,  the  bufinefs  may  be  done 
with  eafe  and  expeduion ;  and  the  fuccels  attending  it,  will 
make  ample  amends. 

But  what  is  called  a  blight,  is  frequently  no  more  than  a 
weaknefs  or  diftemper  in  trees.  This  is  the  cafe  when  trees 
againft  the  fame  wall  and  enjoying  the  fame  advantages  in  ev- 
ery refpefcl,  differ  greatly  in  their  fiealth  and  vigour,  the  weak 
ones  appearing  to  be  continually  blighted,  while  the  others  re- 
main in  a  flourifhlng  condition.  This  very  great  difference, 
in  Inch  circumftances,  can  be  attributed  only  to  the  different 
conftitutions  of  the  trees,  proceeding  from  a  want  of  proper 
nourifliment,  or  from  fome  bad  qualities  in  the  foil,  fome  dif- 
temper in  the  ftock,  buds,  or  cions,  or  from  mifmanagement 
in  the  pruning,  &c.  all  of  which  are  produtlive  of  dillempers 
in  trees,  of  which  they  are  with  difficulty  cured. 

It  the  fault  be  in  the  foil,  it  muft  be  dug  out,  and  trefh 
mould  put  in  its  place;  or  the  trees  muft  be  taken  up,  and 
others  IJetter  adapted  to  the  foil  planted  in  their  room.  It  will 
be  found  abfolutely  necefTary  always  to  endeavour  to  fuit  the 
particular  forts  of  fruits  to  the  nature  of  the  foil  ;  for  it  is  in 
vain  to  expe6l  all  forts  of  truit  to  be  good  in  the  fame  foil. 

It  the  weaknefs  of  the  tree  proceed  from  an  inbred  dif- 
temper, it  will  be  advifable  to  remove  it  at  once,  and,  alter 
renewing  the  earth,  to  plant  another  in  its  place. 

*  Ptge  21,  aa,  49. 


MANAGEMENT  OF  FRIUT  TREES,  &c.     183 

But  if  the  weaknefs  has  been  brought  on  by  ill  manage- 
ment in  the  pruning,  which  is  frequently  the  cafe,  1  would 
advife  the  method  ot  pruning  and  training  which  is  laid  down 
in  this  treaiife,  to  be  adopted  without  iofs  of  time. 

How  common  is  it  to  fee  the  young  luxuriant  branches 
trained  up  to  their  lull  length  every  year,  and  fo  carried  to  the 
top  ot  the  wall  in  a  very  Oiort  time  !  By  which  the  fruit- bear- 
ing branches  are  robbed  of  a  great  part  of  their  nourifhment, 
which  weakens  them  fo  much  that  they  have  not  flrengih  to 
produce  fruit ;  but  the  blofToms  fall  off,  and  not  unfrequently 
the  branches  decay,  fometimes  even  the  whole  length,  and  this 
is  afcribed  to  a  blafl !  Luxuriant  fiioots  fhould  be  flopped,  and 
all  fuperfluous  wood  fhould  be  cut  out ;  otherwife  they  will 
exhauft  a  great  part  of  the  nourifhment  which  fhould  go  to 
the  fupport  of  the  fruit-bearing  branches. 

Tfiere  is  another  fort  ot  blight  that  fometimes  happens 
pretty  late  in  the  fpring,  viz.  in  April  and  May,  which  is  very 
deflruflive  to  fruit  trees  in  orchards  and  open  plantations,  and 
againft  which  we  know  ol  no  effeflual  remedy.  This  is  what 
is  called  a  fiie-blaft,  which  in  a  few  hours  hath  not  onlv  de- 
ftroyed  the  fruit  and  leaves,  but  often  parts  of  trees,  and  fome- 
times entire  trees  have  been  killed  by  it. 

This  is  generally  thought  to  be  occafioned  by  certain 
tranfparent  flying  vapours,  which  may  fometimes  take  fuch 
forms  as  to  converge  the  fun's  rays  in  the  manner  of  a  burn- 
ing glafs,  fo  as  to  fcorch  the  plants  they  fall  upon,  and  this  in 
a  greater  or  lefs  degree  in  proportion  to  their  convergency. 
As  this  generally  happens  in  clofe  plantations,  where  the  va- 
pours from  the  earth,  and  the  perfpirations  from  the  trees,  are 
pent  in  lor  want  of  a  free  circulation  of  air  to  difperfe  them» 
it  points  out  to  us  the  only  way  yet  known  ot  guarding  again fl 
this  enemy  to  fruits ;  namely,  to  make  choice  of  a  clear  heal- 
thy fituation  for  kitchen  gardens,  orchards,  &c.  and  to  plant 
the  trees  at  fuch  a  diftance  as  to  give  free  admifhon  to  the  air, 
that  it  may  difpel  thofe  vapours  before  they  are  formed  into 
fuch  volumes  as  to  occafion  thele  blafts. 

But  blaffs  may  alfohe  occafioned  by  the  refleflion  of  the 
fun's  rays  from  hollow  clouds,  which  fometimes  aft  as  burn- 
ing mirrors,  and  occafion  excefhve  heat.  Again  If  this  there 
is  no  remedy. 


i84      TREATISE  ON  THE  CULTURE  AND 


CHAPTER.    XXVIII. 


OF  INSECTS,  &c. 


Of  the  different  Sorts  of  InfeBs  irifejlivg  Frmt  Trees,  and  the 
Method  of  Dejiroying  them. — Row  to  Prejerve  Fruit  Jrom 
Birds  ;  and  Dejiroying  Rats  and  Mice. 


••<>■■■■<>■•••<>••  ■■<>•• 


OF    THE    APHIS.' 


Xi-PHIDES,  or  Plant- Lice,  are  a  very  numerous  and  deftruc- 
tive  tribe  of  infefls.  Entomologifts  enumerate  jr^  fpecies  ol 
them;  but  probably  there  are  many  more,  as  every  tree  intefted 
by  them  has  a  diftin£i  fpecies ;  and  Linnasus  names  them  from 
the  different  trees  that  they  live  upon  ;  as  the  Currant  Aphis, 
the  Plum  Aphis,  the  Cherry  Aphis,  &c.  The  males,  which 
are  very  tew  in  coinparifon  ot  the  iemales,  have  wings  ;  but 
the  females  are  apterous,  or  without  wings. 

Aphides  are  devoured  by  the  larva  of  the  Myrmeleon 
Formicarius,  or  ant-eater,  of  Linnaeus.  Ants  are  likewife 
very  lond  of  them,  on  account  of  a  fweet  liquor  which  they 
eje6l  from  the  anus.     Aphides  are  extremely  common. 

Fruit  trees  are  frequently  very  much  infefted  with  differ- 
ent fpecies  of  the  aphis  ;  the  plum,  in  particular,  fuffers  great- 
ly by  them.  Thofe  which  I  have  moft  frequently  found  oa 
plums  are,  the  brown,  the  green,  and  the  light  fea-grc':  n  aphis  ; 
but,  as  before  obferved,  different  forts  of  trees  generally  have 
different  fpecies  of  aphides.  Great  care  fliould  be  taken  to 
dtftroy  thefe  pernicious  infeBs  at  as  early  a  period  of  their 
growth  as  poflible  ;  otherwife  they  will  confume  the  leaves 
and  fruit  for  that  feafon.  The  beft  method  that  1  have  found 
for  this  purpofe  is,  to  take  fome  fine  wood-afiies  mixed  with 
one-third  part  of  fine  unflaked  lime,  and  throw  it  on  with  a 
common  dtedging-box,  till  you  have  covered  the  undcrfides 
ot  all  the  leaves  where  you  find  the  infctls  :  This  fliould  be 

*  Thofe  who  wi(h  for  farther  information  refped^ing  tnfefls,  may  con- 
fult  Reaumur's  Hirtory  at  Infci^s. 


MANAGEMENT  OF  FRUIT  TREES,  &c.     185 

done  in  the  morning  early  while  the  dew  is  on  the  leaves, 
which  will  caiife  the  powder  to  adhere  to  them  ;  letting  them 
remain  fo  covered  with  the  powdered  lime  for  three  or  four 
days.  fhen  mix  uidlaked  lime  and  fott  water,  or  water  that 
has  been  expoled  to  the  fun  a  week  at  leaft,  at  the  rate  ot  half 
a  peck  to  thirty-two  gallons,  and  (Hr  it  well  two  01  three  times 
a  day  for  three  or  four  days.  If  you  have  many  trees  that  arc 
intefted  with  infefcfs,  mix  up  a  large  quantity  in  the  fame  pro- 
portion as  the  above.  I  generally  mix  as  much  at  once  as  will 
fill  a  ciftern*  about  feven  leet  long  by  three  and  a  hah  broad, 
and  three  leet  deep,  and  ihat  contains  about  550  gallons,  which, 
according  to  the  foregoing  proportion,  reqiures  about  f>v'o 
bnfhels  and  half  a  peck  of  lime.  With  this  liquid,  alter  the 
lime  has  fubfided,  give  the  trees  a  good  watering,  cbferving 
to  throw  a  conhderable  part  of  it  under  the  leaves,  by  a  bar- 
row engine;  this  (hould  be  repeated  once  a  day,  for  fix  days, 
which  will  deffruy  all  the  aphides.  The  engine  that  I  would 
recommend  is  that  of  the  late  Mr.  Wmlaw's  conftrufction, 
which  may  be  had  of  Mellrs.  Chieflie  and  Yowle,  No.  729 
Margaret-Street,  Cavendifii  Square. 

If  you  find  (he  infects  begin  to  make  their  appearance 
again,  apply  the  powder  as  before  direfted,  and  repeat  thewa» 
tering. 

Particular  DircElionsfor  ufingihe  Liine-Water. 

Take  the  clear  water  after  the  lime  has  fettled,  fill  the  en> 
gine  with  it,  and  give  the  trees  a  good  watering,  throwing  it 
with  as  much  force  as  you  can  under  the  leaves ;  prefTingyour 
fore-finger  over  the  mouth  of  the  pipe  to  fpread  the  water  like 
the  falhng  of  fmall  rain,  which  you  may  very  eafily  do,  at  the 
fame  time  wheeling  the  engine  backwards  and  forwards,  that 
r.o  part  of  the  tree  be  miffed.  This  fhcuid  be  done  in  cloudy 
weather,  or  when  the  fun  is  off  the  wall.  It  the  trees  are  on 
an  Eait  wall,  yuu  may  begin  to  water  them  about  half  palh 
eleven  o'clock;  it  on  a  North  wall,  you  may  water  them  the 
fii  ft  thing  you  do  in  the  morning ;  and  if  on  a  South  wall,  at 
four  o'clock  in  the  afternoon  ;  repeating  the  watering  for  at 
leaft  fix  days  fucQcfFively.  But  it  there  be  cold  Northerly 
and  Eafterly  winds,  or  frofty  nights,  the  watering  fhould  be 
difcontinued  till  the  weather  is  milder. 

Be  always  careful  that  your  trees  get  dry  before  n:giit, 
and  be  fure   never   to  water   when  the   fun  is  on  them;  nor 

*  If  it  be  a  leaden  ciftern,  a  little  ioam,  enous;h  to  cover  the  bottom, 
inuft  be  (hrown  in,  and  tlien  tied  down,  beirore  the  lime  ar.vi  water  aire  pui 
IP  ;    The  loam  will  pievent  the  lime  f-'^m  corroding  the  metal, 

z 


i86      TREATISE  ON  THE  CULTURE  AND 

yet  'A-aier  them  wltli  the  grounds  of  the  hme,  which  will 
make  the  trees  lo^k  very  unfisihtly,  and  alTo  injure  the  leaves. 
When  aphides  are  numcruus  at  the  ends  ot  the  flioots, 
tlie  leaves  there  will  be  curled  up  ;  thefe  fhould  be  all  fiript 
cfF,  and  the  infetis  crulhed  with  the  toot. 

0}  thz  Acariis. 

The  Acarus,  or  Red  Spider,  is  one  of  the  moft  de- 
flruQive  infefts that  can  infeft  plants,  paiticularly  in  lorcing- 
houfcs. 

7  hcfe  infefls  have  no  wing?,  and  the  iemale  is  oviparous. 

There  are  no  le(s  than  82  Ipecks  ol  this  genus.  The 
acarus  is  very  common  on  trees,  particularly  the  current,  on 
the  fruit  ot  wiiich  it  is  frequently  feen  running. 

Thefe  infecis  attack,  the  vines,  neftarines,  peaches,  and 
cherries  ;  and  forced  French  beans  are  very  fubjett  to  their 
depredations,  as  are  alfo  peaches  and  netfanncs  on  the  natur- 
al wall,  in  hot  weather,  \ielons  in  Irames  are  verv  much  in- 
fefted  with  them.  I  once  faw  a  lidge  ot  melons,  ot  feventy 
lights,  fo  much  injured  by  them,  that  when  the  fruit  wasfull- 
giown,  it  was  good  for  nothing,  and  the  ftems  and  leaves 
ivere  completely  exhauHed  of  their  moifture  by  thefe  infefls 
feedmg  on  them.  They  arc  equally  hurtlul  to  moft  exotics 
in  hothoufes. 

The  beft  thing  that  I  known  for  deftroying  thefe  perni- 
cious infefts  is  maiflure  ;  which  will  alfodeifroy  many  other 
inlects  in  hot-houfes. 

Frequent  watering  of  wall-trees,  ftandards,  &c.  with 
lime-water  (the  making  and  ufing  of  which  is  defcribed  in  the 
dire6lions  for  deilioying  the  aphis,)  and  throwing  it  plenti- 
fully on  the  und^iiide  ol  the  leaves,  where  the  acarus  is 
generally  loand,  \s\.\  i;i  a  ihort  f.me  extirpate  that  deftruftive 
infett. 

For  plants,  &c.  in  hct-houfes,  I  would  recommend  ufing 
water  only,  and  in  the  tollowmg  manner : 

Between  three  and  four  o'clock  in  the  afternoon,  fill  the 
barrow  engine  with  foSt  watet,  or  fuch  as  ha.s  been  expofed  to 
the  fun  all  day,  and  wheel  it  along  the  loot-paths  of  the  houfe, 
v,/here  the)  are  wide  enough  to  admit  it,  and  fprinkle  all  the 
plants,  prefrmg  your  finger  on  the  top  of  the  pipe  to  fpread 
the  water  like  a  fine  ftower  of  rain,  playing  alfoagainft  the  top 
lights  and  fhc-lves  till  the  water  (lands  an  inch  deep  in  the  paths 
Qt  the  houfe.*  If  you  caimot  conveniently  get  the  engine  into 

♦  I  have  lately  fecn  a  fmall  copper  engine,  made  by  Mr.  Philips,  en- 
gjne-makci,  Blackfriars  read,  which  anfwers  very  well,  when  a  barrow  en- 
gine cannot  be  got  into  the  houfe. 


MANAGEMENT  OF  FRUIT  TREES.  Sec.     187 

thehoufe,  open  the  front  lights,  or  wlien  there  are  no  front 
liglns,  Aide  down  the  tup  lights,  and  throw  the  water  in  it  at 
the  front  or  top.  \\'h:^n  jou  begin  this  operation,  if  in  the  in- 
fide,  every  light  muft  be  (hut ;  and  it  you  throw  the  water  in 
at  the  front,  you  muft  keep  only  one  light  open,  which  ihut 
immediately  when  you  have  fufificiently  watered  that  part  of  the 
houfe  oppofite  to  it ;  and,  then  opening  another  light,  proceed 
as  before  ;  and  (o  on,  till  the  whole  is  piroperly  watered.  The 
houfe  muft  then  be  kept  dole  fliut  till  next  morning ;  this  will 
caufe  fuch  an  exhalation  from  the  glafs,  tan,  (if  iliere  are  anj' 
tan-beds  in  the  houfe,)  Sec.  that  the  plants  will  be  covered  all 
aver  with  the  vapour ;  which  v/ili  infallibly  deftroy  the  cocci, 
aphides,  and  other  infeifs ;  but  the  watering  muft  be  repealed 
every  atteinoon,  during  hot  weather  only.  By  this  you  will 
alfo  fave  a  great  deal  of  labour  in  watering;  but  fuch  plants  as 
require  much  watering  fhould  be  watered  before  you  begin  to 
fprinkle  the  houfe.  Bclorc  morning  the  plantj,  wi!J  hdve  im- 
bibed all  the  moifture,  and  the  paths  will  be  peifcctly  dry. 

When  I  lived  at  the  Botanic  Gardens, Cliei lea.  1  obferved 
in  hard  winters,  when  we  were  obliged  to  keep  ilrong  fires  ia 
the  ftoves  night  and  day,  that  the  plants  wliich  itood  on  llielvcs 
in  the  dry  ftoves  were  fo  fcorched  up  that  the  leaves  ufed  to 
drop  cff,  as  from  deciduous  trees  in  autumn,  which  gave  them 
a  very  difagreeable  appearance  This  induced  me  to  confider 
what  could  be  done  to  prevent  it ;  wtien  the  lollowmg  method 
occurred  to  me  :  About  eight  in  the  morn'ng,  when  the  fun 
ftione  out,  and  there  was  the  appeal ance  of  a  fine  day,  I  threw 
in  water  till  it  covered  the  floor,  which  was  of  tile,  from  one  to 
two  inches  deep,  and  kept  the  houfe  Ihut  the  whole  of  the  day, 
unlefs  the  thermometer  rofe  to  about  eighty  degrees,  which 
feldom  happens  at  that  feafon  cf  the  year ;  in  that  cafe,  I  open- 
ed the  door  to  adtnit  a  little  air.  By  the  middle  of  the  d-iy, 
the  water  was  entiiely  exhaled,  and  the  floor  pertc£ily  dry. 
This  1  ufed  to  repeat  two  or  three  times  a  week,  in  funny 
vveather ;  the  plants  m  about  a  week's  time  began  to  throv.?  out 
their  ioHage,  and  in  a  iostnight  or  three  weeks  they  were  in 
lull  leaf."  This  luccefs  induced  me  to  take  the  fains  method 
with  the  tan  Itoves  and  other  houfes  in  fumnier,  when  troubled 
with  infects  ;  and  I  had  the  fatisia61ioti  to  find  that  it  had  the 
defired  effett. 

Of  the  Acarus  on  Milons. 

As  we  are  now  treating  of  infefls,  although  it  ip.ay  look 
like  a  departure  from  my  o;iginii  plan,  I  hope  that  tome  in- 
Ihudlioas  for  deftroy mg  the  red  fpider  on  melons  v.'ill  not  ba 
unacceptable. 


iSe      TREATISE  ON  THE  CULTURE  AND 

Melons,  in  dry  weather,  and  with  a  dry  heat,  are  very  apt 
to  be  intefled  with  the  red  fpider  ;    and  you  may  a'ways  ob- 
lerve  the  fymptoms  long  before  you  can  fee  thefe  inlefch  with 
the  naked  eye,  by  the  leaves  cut  ling  and  cracking  in  the  mid- 
die.     Wheiiever  you  obi'erve  them  in  that  {late,  m  fine  warm 
funny  weather,  I  would  recommend  watering  them  all  over  the 
leaves  from  a  waieiing  pot  with  a  role,  or  an  engine,  about  fix 
in  the  morning  ;  and  aboKt  eight  o'clock  fhade  them  with 
inats,  if  the  fun  fliines,  and  fhut  the  frames  clofe  down  till 
about  eleven  ;   then  admit  a  frn  dl  quantity  of  air,  lettmg  the 
mars  remain  till  about  three  in  the  afternoon,  when  they  fhould 
be  taken  ofT.     Shading  with  mats  will  prevent  the  leaves  from 
being  fcorched  by  ihefun  while  they  are  wet.     It  the  wmd  be 
South  or  Soutli  Weff,  I  would  recommend  watering  them  a- 
gain  about  three  in  the  afternoon,  (hutting  them  uu  clofe  to 
keep  the  heat  in,  which  will  cdufe  a  Itiong  exhalation,  and  de- 
ilroy  the  fpiders,  as  they  by  no  means  love  moifiure.     In  wa- 
tering, throw  as  much  as  poffihle  on  the  underfide  of  the  leaves, 
■where  the  infeft  generally  lodges  ;  the  vines  may  be  gently 
turned,  taking  very  great  care  not  to  hurt  them  ;   by   which 
means  you  can  eafily  throw  the  water  all  over  the  underfide  ot 
the  leaf ;  which  muf>  be  done  in  a  gentle  fhower  from  the  en- 
gine, or  from  a  wateruig-pot  with  a  rofe,  fo  as  not  to  wafh  up 
the  mould  on  the  plants,  at  the  fame  time  throw  great  plenty 
of  water  on  the  lights  and  fides  of  the  boxes.     After  you  have 
done  watering,  lay  the  vines  gently  down  again   in  their  tor- 
mer  pofition.     It  a  funny  day,  let  the  mats  remain  as  before 
diredted  until  the  leaves  of  the  plants  are  perfe6lly  dry,  admit- 
ting air  according  to  the  heat  of  the  day. 

Before  the  tiames  and  lights  are  ufed,  I  would  reccmmend 
wafliing  them  well,  both  infide  and  out  ;  firft,  with  clean  wa- 
ter, and  then  with  foap-fuds  and  urir.e  mixed  ;  ufing  a  brufh 
or  woollen  rag  in  the  wafhing;  this  will  kill  the  eggs  of  the 
fpiders  and  other  infeds  that  may  have  been  depohted  the 
preceding  feafon. 

When  the  ridges  are  ^t  for  putting  the  mould  on  for  the 
hills  to  plant  the  melons  in,  it  fhould  be  irom  a  toot  to  fifteen 
inches  deep,  and  the  leU  of  the  bed  fhould  be  covered  with 
light  mould,  or  rotten  leaves,  about  one  inch  deep  to  keep 
down  the  llcam.  Take  care  not  to  make  the  hills  too  broad  at 
i^rft  (a  wheel  barrovv  lull  and  a  halt  will  be  enough  for  one  hill,) 
and  obferve  'hnt  the  heat  is  rot  too  gieat,  which  will  burn  the 
mould  and  the  routs  ol  the  plants.  You  will  kr;ovv  when  the 
beds  are  of  a  fine  tempeiate  l:eat,  fiom  flicks  fluck  in  at  dif- 
ferent parts  of  the  bed,  by  ihe  feel  of  your  hand,  and  iheiiicks 
having  a  plealant  fweet  Imell. 


MANAGEMENT  OF  FRUIT  TREES,   Sec.    189 

It  will  be  \'ery  proper  to  water  the  hilis,  with  a  watering- 
pot  having  a  rofe,  once  a  day  tor  two  or  three  days  before  you 
put  ip  the  plants,  keeping  the  lights  fliut,  which  will  deftroy 
any  egii^s  ot  the  fpider  that  may  yet  remain  in  the  crevices  oi 
the  boxes  and  ii-jhis. 

The  day  on  which  you  mean  to  put  in  the  plants,  you 
fliould  give  the  beds  a  great  deal  of  air,  to  let  out  the  lleam 
that  has  been  penned  in  ;  then  turn  over  the  hilis.  and  put  in 
your  plants  about  three  o'clock  in  the  attetnoon,  making  a 
hollow  circle  round  the  boitom  ot  each  hi!!,  to  feparate  the 
mould  ot  ttie  hills  from  that  on  the  bed,  which  will  fufier  the 
iteam  to  evaporate  more  eafily  ;  ihen  watering  the  plants,  ihut 
them  down  till  next  morning,  admitting  air  according  to  the 
heat  ot  your  bed,  taking  caie  not  to  give  too  much  till  your 
plants  are  well  rooted  in  the  hills,  which  will  be  in  a  couple 
of  days ;  it  will  alfo  be  necetTaiy  to  (hade  them  in  the  heat  ot" 
the  day,  to  prevent  the  plants  Irorn  fl-ig^ir.g. 

In  cold  troUy  weather,  you  muit  by  no  means  fprinkle 
the  plants,  as  the  troftin  the  night  will  inlallibiy  bring  on  the 
canker. 

Soit  water  fiiould  be  ufed  in  fprinkling,  or  fuch  as  has 
been  expofed  feveral  days  to  the  fun.  it  the  water  be  very 
hard,  put  lome  wood-a(hes  into  it,  and  Hir  it  up  two  or  three 
times  a  day,  it  will  be  ht  tor  ufe  in  the  courfe  ot  two  days; 
let  the  afnes  fubtide,  and  ufe  the  clear  water  only. 

11  your  melons  have  been  infeHed  with  tire  fpider  in  the 
preceding  year,  by  no  me^ns  ufe  any  ot  the  mould  again. 

OJ  the  Coccus. 

The  Coccus  is  a  genus  ot  infe£ts  belonging  to  the  order 
Hemiptera,  whofe  males  have  wings,  but  the  temales  have 
none. 

The  mofl  common  infers  of  this  genus  are  thofe  which 
attach  themlelves  to  peach,  neciarine,  asid  pear-trees;  and 
when  full  grown  they  have  fomewhat  the  appearance  ot  a  boat 
with  the  keel  turned  uppermolt.  1  hefe  are  apparently  with- 
out teef,  eyes,  or  other  members,  while  in  this  '^ax^;  and  fo 
much  referable  fome  kinds  ot  galls,  or  excrefiences  ot  the 
bark,  as  frequently  to  be  taken  tor  fuch.  A  thin  filniot  a  white 
cotton-like  fubitance  is  interpoled  between  tlie  flat  part  ot  the 
body  and  the  tree.  This  is  common,  in  a  greater  or  leffer 
quantity,  to  all  the  fpecies,  and  appears  at  fiiii  ail  round  the 
edge  as  a  kind  ot  cement  to  join  it  to  the  tiee. 

The  males  aie  very  tew  in  pioportion  to  the  iemales,  and 
AOt  nearly  one  lourth  ot  their  fize  j  they  are  beautiful  little  flies, 


X90      TREATISE  ON  THE  CULTURE  AND 

whicli,  after  a  fliort,  but  aBive  life,  terminate  their  exiftence 
without  having  tadcd  lood,  being  provided  with  no  fort  ot  or- 
gans lor  that  purpofc. 

Peach,  nectarine,  and  pear-trees,  are  very  much  infefled 
with  thefe  infers  :  They  frequently  cut  through  the  bark,  and 
the  trees  then  appear  as  if  they  had  been  fci'atched  by  ais. 
I  have  feen  fome  trees  with  this  appearance  all  over  them."^ 

When  thefe  inleOs  fi.  ft  appear  on  the  bark,  they  fhould 
be  fcraped  off  with  a  wooden  kniie,  and  the  flem  and  brandies 
of  the  tree  wafhed  with  foap-fuds  and  urine,  applied  wiih  a 
painter's  bruth.  This  fhould  be  done  in  February,  before  the 
buds  begin  to  come  out.  But  if  the  outer  bark  is  perlorated, 
it  muft  be  cut  or  pared  off  with  a  long  knife;  and  it  you  find 
any  brown  fpots  in  the  inner  bark,  they  muft  be  carefully  cut 
out.  This  difeafe  is  one  great  caufe  ot  the  canker,  and  of  the 
death  ot  the  tree.     [S'-.e  Plate  9   Fig.  3.] 

When  this  difeafe  has  made  its  v/a\  tbiough  bothbaiks, 
as  is  often  the  cafe,  the  branches  on  each  fide  ot  the  tree  may 
be  cut  dole  to  the  (fern,  if  it  has  an  upright  one;  but  if  the 
tree  be  trained  fan-fafirion,  the  bell  way  is  to  head  it  near  to 
the  place  where  it  was  grafted.  1  have  headed  old  pear-trees 
which  were  fo  dead,  except  a  fmall  ftrip  of  live  b.uk  on  one 
fide,  that  you  might  rub  the  bark  off  them  as  eafily  as  off  a 
bundle  of  faggot- flicks  that  had  been  cut  upwards  of  a  year ; 
yet  thefe  trees  ha'  e  (hot  out  frefii  blanches  to  the  length  of 
Seventeen  feet  in  two  years,  and  produced  fine  fruit  the  fecond 
year.  Apply  the  compofition  immediately  after  heading,  or 
cutting,  or  paring  off  the  deceafed  bark. 

A  very  dcffru6tive  fpecies  of  the  coccus  tribe  has  lately 
done  incredible  darria^e  to  the  apple-trees  in  the  nuiferies  and 
gardens  in  the  neighbourhood  of  London.  Some  Nurferymen 
have  loft  feveral  thoufand  apple-trees  in  one  year.  Thefe  in- 
fetfs  attach  themfelves  to  the  bark  by  their  fuckers,  and,  by 
feeding  on  the  ju:ces  of  the  tree,  rob  it  ot  its  nourifliment. 
Such  trees  as  are  mfefted  with  them  have  a  ficklv  appearance. 
I  am  happy,  however,  in  being  able  to  fa),  that  I  h'dve  nearly 
extirpated  them  from  his  Majefty's  gardens  at  Kenfington  : 
But,  as  our  neighbours  do  not  pay  the  fame  attention  to  their 
trees  as  we  do  to  ours,  the  infetts  frequentiv  f  triigrate  to  us ; 
this  obliges  me  to  be  very  attentive  to  their  firft  appearance  ; 
and  as  1  take  the  carlieft  opportunity  of  deUruying  them,  the 
trees  fuffer  veiy  Utile  from  their  depredations. 

*  This,  if  I  am  uot  much  miftaken,  ij  the  ve;y   icfcil  that  makes  fuch 
(Jrcadtul  rzvag^cs  amon^fi  ilic  peach-trees  ia  Ameiica. 


MANAGEMENT  OF  FRUIT  TREES,  Sec.     igi 

Thefe  infecls  make  their  neRs  generally  where  branches 
have  been  cut  off,  or  in  hailow  places,  wl^cre  the  canker  has 
eaten  holes  in  the  trees.  Their  nrlt  appearance  is  hke  a  white 
down  ;  on  touchirrg,  or  rubbing  them,  they  tinge  the  fingers 
of  a  crimfun  colour,  like  cochineal.  It  rurTerecl  to  remain 
long  on  trees,  they  take  wing,  like  aphides.  The  .method  that 
I  have  tollovved  lor  'ihefe  ten  years  to  deftroy  them,  is  as  fol- 
lows : 

I  rub  the  places  where  their  nefls  are  v/hh  an  old  brnfli, 
fuch  as  painters  ufe,  till  they  are  all  cleaned  o»F;  and  it  the 
part  be  canker-eaten,  I  cut  it  clean  out  with  a  knife  or  chifel  : 
1  then  tf  ke  ot  loap-fcds  and  urine  equal  parts,  and  with  this  I 
wafh  the  wound  and  the  b;iik  all  round  it  ;  and  with  a  brulh 
apply  the  compofition  mixed  v/ith  woo''-afi,es  and  the  powder 
ot  burnt  bones,  covering  die  wound  ail  over  with  it.  Atter- 
wards  I  fhake  Ibme  of  the  powder  of  wood  afhes  and  burnt 
bones,  mixed  with  an  eighth  part  of  unilaked  lime  finely  pow- 
dered and  fiited,  over  the  hollows,  or  where  knobs  have  been 
cutoff. 

At  the  fame  time  that  the  trees  are  cleared  of  the  cocci 
the  caterpillars  fhonld  be  picked  off. 

The  firfl  time  that  I  oblervcd  the  new  coccus,  which  has 
done  fo  much  mifchief  to  the  apple-tiees  about  London,  was, 
in  a  garden  ot  my  own  at  Cheifea,  about  the  year  1782  or  3  ; 
and,  as  far  as  I  can  learn,  they  were  imported,  among  fome 
apple-trees,  by  the  late  Mr.  Swinton,  of  Sloane-ftreet.  Mr. 
Swinton  afterwards  removed  his  nurfery  to  the  King's  road, 
near  Cheifea  College,  which  now  goes  by  the  name  ot  the 
Foreign  Nuifery. 

All  the  gardens  about  Cheifea  and  PlenOngton  are  now 
very  much  inleded  with  thefe  infe^ls ;  and  I  have  irequenily 
feen  them  in  feveral  other  parts  of"  the  kingdom. 

Do£for  George  Fordyce  purchafed  feveral  apple-trees  at 
the  fale  of  the  effects  of  Mr.  De  la  Tour,  editor  of  the  Courier 
de  I'Europe  ;  nil  ot  which  were  from  Mr.  Swinton's  nurfery, 
and  all  infeited  with  thefe  infc6ls.  The  do61or  gave  me  twelve 
of  thefe  trees,  which  1  plan'.ed,  and  very  foon  cleared  them 
ot  the  coccus. 

Meflrs.  Lee  and  Kennedy,  Nurferymen  at  tl^c  vineyard, 
Mammerfmith,  Medrs.  Grimwood  and  Co.  Kenfington,  and 
Mel^r.^.  Gray  and  Wear,  at  Bromton-l*ark  nurfery,  have  ap- 
plied train  oil,  laid  on  with  a  p<:inter's  brush,  wish  a  view  of 
dellroying  thefe  infetis,  but  ih'cy  have  not  been  luccefslulr 

*  Since  writing  the  ahovs,  1  h.?ve  bf»ti  icforrnei,  t'l.'^t  the  Farmir?  m 
Kent  Jikevvlie  ufe  tiain  oil  ;  but  i!  they  wculd  make  a  fair  (rial  ci  u:ine  and 
loap.fud5,  '.hey  wcu.d  tiud  H  more  effidtual,  and  it  wculd  coH  nolhinjljut  ia» 


192      TREATISE  ON  THE  CULTURE  AND 

Indeed,  I  by  no  means  approve  of  applying  oil  to  trees  upon 
any  account,  as,  by  Ihutting  up  the  pores,  it  is  apt  to  render 
them  bark  bound. 

OJ  Caterpillars. 

Caterpillars  are  very  dcflrudive  to  cabbages,  and  all  the 
braffita  tribe,  and  ireqnently  make  depredations  an  trees,  par- 
ticularly the  riprirot.  They  iTiould,  therefore,  be  carefully 
obferved  and  picked  off.  A  tew  years  ago,  Kenfington  Gar- 
tlcns  were  veiy  much  in'eiled  with  them  ;  but  by  carefully 
picking  and  dedroying  them,  and  all  the  aurelia  that  could  be 
come  at,  very  few  are  now  to  be  feen.  During  the  winter  and 
fpiing,  every  chryfalis  tnat  can  be  found  under  the  copings  ot 
walls,  on  gates,  palings,  &c.  (hould  be  deftroyed.  Many  may 
alio  be  found  about  the  duors  and  windows  of  houfes,  under 
the  eaves,  and  in  many  other  places. 

The  beft  method  of  pi  eventing  trees  from  being  infefted, 
is  to  fcrape  the  (Icms  with  a  piece  of  bone  or  wood  made  in 
the  form  of  a  knile,  taking  care  not  to  btujfe  the  baik  ;  and 
afterwards  to  waffi  the  tree  and  wail  with  an  equal  quantity  of 
foap-fuds  and  urine  mixed. 

As  foon  as  the  leaves  are  off  the  trees  in  autumn,  they 
Ihould  be  raked  and  Iwept  up  ;  then  carried  to  the  meloti 
ground  and  mixed  up  with  other  leaves  and  dung  for  hot-beds; 
by  this  means  you  wiil  get  lid  of  a  great  nun)bei  of  eggs  of  in- 
fe£^s  that  are  depofited  on  the  undctfidc  of  the  leaves.  Then 
wafli  all  the  (lems  of  the  trees,  and  all  the  ends  of  the  buds, 
taking  care  not  to  hurt  the  buds  :  In  (iome  this,  whi^t  falls  will 
deftroy  the  flugs  that  take  fhelter  on  the  ofF-fet  of  the  wall  and 
in  the  borders,  before  they  are  dug  for  planting  lettuce,  endive, 
&c.  This  wafhing  (hould  be  repeated  about  the  beginning  of 
Pebruary,  which  will  deltroy  any  eggs  of  different  infctls  that 
may  (fill  remain  about  the  trees  A  painter's  biufh  may  be 
ufed  for  laying  the  mixiure  on  the  trees,  and  a  folt  br-om,  or 
a  bruf])  made  of  the  ends  of  garden  matting,  for  walhing  the 
wall.  The  nutting  leems  preferable,  as,  being  foft  and  flexi- 
ble, it  will  enter  the  holes  and  crevices. 

The  mixture  that  falls  on  the  border  and  <  iT  fet  of  the  wall, 
in  this  fecond    wafliing,  will  deflroy  thofe  flags  and  infetls 

bour ;  befiJc!!,  whr.t  falls  on  (he  borders  will  make  a  fine  manure.  The  urine 
and  fi.ap-luds  (hould  be  faved  in  tubs  in  winter  ;  and,  as  it  will  be  loo  ftrong 
lor  ufe  in  lummer,  it  may  be  lowered  by  addi;'g  wafer.  This  mixruie  will 
alio  be  found  efFcd^ual  in  killing  flags  that  harbour  about  the  roots  o:  the  trees 
a.^d^bottoms  of  th;  v\ai;s.  When  it  foaks  into  the  ground,  the  flugs  will 
worlc  their  way,  and  m.iy  eafily  be  killed  by  (hrowiog  a  iittlc  more  of  the 
mixture  on  them  from  a  w<:icriug-pot  wiih  a  rofe. 


MANAGEMEMT  OF  FRUIT  TREES,  &c.     igg 

that  made  their  appearance  early.  The  ftems  and  branches 
ot  the  trees  may  be  walhed  two  or  three  times,  or  oFtener  in 
the  fpring,  before  the  buds  begin  to  fwell  ;  but  the  branches 
mult  not  be  rubbed  after  the  trees  come  into  flower  •  you 
may,  however,  Jprinkle  them  over  with  the  mixture  Iroai  a 
watermg  pot  with  a  rofe  juft  before  the  buds  begin  to  open 
but  by  no  means  atter  they  are  open  ;  as  it  will,  by  its  alutinl 
ous  nature,  render  the  bloom  liable  to  be  fcorched  by  the 
fun  ^ 

I  would  recommend  the  above  wafhinas,  &c.  for  all  trees 
llandards  as  well  as  thofe  on  wdls ;  particularly  apple  cherl 
rv,  and  plum-trees.  ' 

If  any  caterpillars  fliould  remain,  they  will  be  difrover- 
ed  by  the  curling  of  the  leaves;  for  every  curled  leaf  has  one 
or  mere  caterpillars,  or  other  infc^ls  in  it';  they  fliould  there- 
fore be  carefully  pulled  off",  and  the  infers  crufhed:  If  ne<T- 
le61ed,  they  will  trequenily  devour  every  Ic-if,  Icavinfr  the 
tree  quite  naked,  and  of  courie  deflroy  the  iruit  for'  that 
feafon. 

There  are  foi^e  gregarious  hns  of  caterpillars  found  in 
great  numbers  enclufed  in  a  net,  or  bag,  leR^mblincr  a  ftrong 
cobweb,  and  fixed  to  the  branches  of  trees  and  ihrub"s.  Thefe 
nefts  fhould  be  carefully  picked  off,  and  the  infects  crufhed 
by  which  vafl  numbers  of  them  will  be def! roved.  Alter  you 
have  cleared  the  tree  as  well  as  you  pofhbly  cm,  wafh  it  as 
above  direfcled,  which  will  dePuoy  ihole  Itragglers  that  inay 
,  ftill  remam  on  it. 

Obferve,  that  after  the  trees  come  into  flower,  inftead  of 
wafiiing  them  with  urine  and  foap  luds,  they  fliould  be  well 
watered  with  clear  lime  wat^r,  mixed  with  tobacco-water. 

There  are  feveral  fpecies  of  moihs  that  in  the  caterpillar 
ftate  are  very  hurtful  to  plums  and  other  fruit  trees:  It  will, 
therefore,  be  a  great  advantage  to  deflroy  them  on  their  firffc 
appearance. 

It  would  be  of  great  fervice  to  get  acquainted  as  much  as 
pon~ible  with  the  economy  and  natural  hiiiory  of  all  thefe  in- 
fetts,  as  we  might  thereby  be  enabled  to  find  out  the  moft  cer- 
tain method  of  deftroying  tliem.  Were  a  few  of  each  fort 
of  caterpdlars  put  in  a  box  or  cafe,  and  fed  with  leaves  of 
fuch  trees  as  they  generally  live  upon,  they  might  be  obierv- 
ed  from  time  to  time  uumI  they  came  to  the  chryfaiis,  and 
from  that  to  the  tTioth  or  buttcrflv  (late,  and  thus  a  more  per- 
fe6i  knowledge  of  them  mi.c>ht  be  obtained. 

A  2 


194      TREATISE  ON  THE  CULTURE  AND 

It  would  be  ncceffary  to  have  feparate  divifions  in  th« 
cafe  tor  each  diffeient  fpecif^s,  and  to  put  fome  earth  in  the 
bottoin  of  each  divifion,  which  fliould  be  moiftened  occafion- 
ally,  as  fome  of  them  bury  themfelves  in  their  chryfalis  ftate, 
while  others  adhere  to  walls,  gates,  or  palings. 

Frcfli  leaves  fhould  frequently  be  put  in,  and  the  box  or 
cafe  covered  with  a  piece  ot  fine  canvafs,  or  gauze,  to  admit 
the  frefh  air. 

At  the  fame  time  that  the  trees  are  cleared  of  the  coccus, 
aphis,  or  any  other  infefts,  the  caterpillars  fliould  be  caretully 
looked  for  and  picked  off.  You  will  oblcrve,  that  they  fliel- 
ter  themfelves  at  the  ends  of  the  (hoots,  in  the  flowers,  and 
at  the  bottom  ot  the  foot- (talks  ot  the  flowers.  There  are  two 
or  three  forts  that  inleft  tiuit  trees,  two  of  a  brown  and  one 
of  a  green  colour.  Four  years  ago  the  apple-trees  futFered 
very  much  by  a  blight ;  they  had  all  the  leaves  eaten  off,  and, 
of  courfe,  bore  no  fruit.  1  firlt  had  all  the  caterpillars  care- 
fully picked  off:  1  then  cut  out  the  cankered  wood,  and  wafh- 
ed  the  trees  with  a  mixture  of  urine,  foapfuds,  and  frefh 
cow-dung,  (ufficient  to  bring  it  to  the  crnfi (fence  of  paint, 
laying  it  on  all  over  the  items  and  branches  of  the  trees,  par- 
ticularly where  the  decayed  parts  were  cut  out :  After  this, 
the  trees  recovered  in  a  manner  that  furprifed  every  one  who 
faw  them;  and  they  (till  continue  in  a  thriving  ftate, and  bear 
very  (iiie  fruit. 

In  1795  I  ufed  the  above  method  with  a  great  many 
dwarf  apple-trees ;  rnd  the  eflfeft  was  fo  vifible  next  feafon, 
that  all  who  faw  them  took  notice  of  the  great  difference  be- 
tween them  and  the  remaining  trees,  which  we  had  left  to  na- 
ture; the  latter  bearing  no  fruit,  and  their  leaves  being  eaten 
by  the  caterpillar,  while  the  former  have  borne  fine  clean 
Iruit  ever  fince. 

The  trees,  twenty-five  in  number,  which  I  left  to  nature, 
continued  in  a  fickly  (late  for  three  years,  neither  bearing  fruit 
nor  putting  forth  (hoots.  After  the  third  year  1  headed  them 
down,  fcraping  the  (lems  and  cleaning  off  the  infe£ls  ;  they 
are  now  recovered,  having  made  as  fine  wood  as  the  others, 
and  are  in  a  healthy  flourifhing  (late. 

Fig.  2,  Plate  9,  reprefents  different  ftates  ot  a  kind  ot 
moth,  whote  caterpillar  has  tor  many  years  done  great  mif- 
chief  among  pear-trees  on  walls.  One  wall  in  particular,  in 
Kenfington  Gardens,  was  very  much  hurt  every  year,  tor  fev- 
eral  years  fuccefiively.  I  imagined  that  it  had  been  the  effe£l 
ot  lightning,  or  a  blight;  till,  on  picking  off  the  caterpillars, 
we  found  a  fmali  fort  in   its  cafe,  flicking  to  the  leaves,  as 


MANAGEMENT  OF  FRUIT  TREES,  &c.     195 

at  a,  \Sce  the  Defcription  cj  the  Plate.l  All  the  firft  leaves 
were  deftroyed  by  the  caterpillars  :  I  was,  therefore,  rejoiced 
that  1  had  found  out  the  caufe  ol  their  being  fo  much  injured 
every  year,  being  perforated  in  many  places,  and  dropping  off 
very  early. 

The  Ckermes, 

Cherraes  is  a  genus  of  infe£ls  belonging  to  the  order  He- 
jniptera,  and  of  which  there  are  twenty- fix  fpecies.  They 
take  their  fpecific  names  from  the  different  plants  which  they 
frequent ;  as  the  Chermes  Graminis,  or  Grafs  Bug ;  the  Cher- 
mes  Ficus,  or  Fig-Tree  Bug,  &c.  The  latter  is  one  of  the 
largeft  of  the  genus,  and  is  brown  above  and  greenilh  beneath. 
It  has  four  long  wings,  which  are  placed  in  form  of  an  acute 
roof.  The  larva,  which  is  of  an  oblong  form,  has  Gx  feet,  and 
its  motion  is  flow.  When  it  is  attempted  to  catch  the  cher- 
mes, it  makes  its  efcape  rather  by  leaping  than  flying,  by  means 
of  its  hinder  legs,  which  play  like  fprings.  Some  of  thefe  in- 
fers have  a  manoeuvre  worthy  of  notice.  Several  fpecies  are 
provided  at  the  extremity  of  their  body  with  a  fmall  fliarp- 
pointed  implement,  but  which  lies  concealed  ;  and  this  they 
draw  out  in  order  to  depofit  their  eggs,  by  making  a  pun6fure 
in  the  plant  that  fuits  them.  By  this  method  the  fir-tree  cher- 
mes produces  that  enormous  fcaly  protuberance  which  is  to 
be  found  at  the  fummit  of  the  branches  of  that  tree,  and  which 
is  formed  by  the  extravafation  of  the  juices  occafioned  by  the 
punft ures.  The  young  larvae  fhelter  themfelves  in  cells  con- 
tained in  the  tumour.  The  dire£lions  tor  deftroying  the  coc- 
cus are  applicable  to  this  infe61. 

The  Thripsi 

The  Thrips,  of  which  there  are  eleven  fpecies,  alfo  fae- 
Jongs  to  the  order  Hemiptera.  This  infc6t  is,  in  general,  io 
fmall  as  to  be  fcarcely  difcerned  by  the  naked  eye.  It  is,  how- 
ever, very  pernicious  to  fruit  trees,  fometimes  attacking  the 
fruit  as  well  as  the  leaves.  To  deftroy  this  infcQ,  follow  the 
directions  given  tor  deftroying  the  coccus. 

The  Phlana,  or  Moth. 

There  are  numerous  fpecies  of  this  well  known  infeft, 
and  their  caterpillars  differ  greatly  as  tofize,  fhape,  and  colour. 
All  of  them,  after  cafting  the  flough  feveral  times,  fpin  their 
cod,  in  which  they  are  transformed  to  chryfalids.  They  are 
frequently  found  in  this  ftate,  rolled  up  in  the  leaves  of  fruit 
lr£es  J  particularly  thole  of  pears,  plums,  and  cherries.  Thefe 


196      TREATISE  ON  THE  CULTURE  AND 

leaves  moft  be  caierullv  pic]<ed  off,  and  the  infc61s  cruflied  : 
The  trees  muft  then  be  uafhed  with  clear  litne  wafer  mixed 
with  tobacco-Wdter.  Tins  wafliing  would  be  found  useful 
when  the  infett  is  in  its  larva  flate,  after  picking  off  and 
crufhing  as  many  ot  tlic  caterpillars  as  pofTible.  See  Cater- 
p7  liars. 

Sphinx,  or  Ilaw/i  Moth. 

There  are  165  Ipecies  ot  tins  genus,  ten  of  which  are 
found  in  Great  Biitain  and  Ireland. 

The  name  ot  Sphinx  is  given  to  this  genus  on  account  of 
the  fingubr  attitudes  ot  their  caterpillais,  who  appiv  the  hind- 
er part  ot  their  body  to  a  branch  ot  a  tree,  and  hold  the  reft 
ot  it  creft,  like  the  Fabulous  Sphinx.  Moii  of  them  fpm  their 
cod  under  ground.  The  fphmges  appeal  either  e,jily  in  the 
morning,  or  atter  funiet,  and  tl)  heavily  and  Ouggilhly,  ohen 
emitting  a  kind  ot  found.  Many  ot  the  caterrilLrs  are  green 
and  Imooth,  fome  brown,  or  \el!ow,  and  ethers  are  fpotied, 
or  have  belts.  The  fphinx  may  be  deiiiuyed  by  the  lame 
method  as  the  phala;na. 

The  Phalana  Bombyx  Neujiria. 

The  Phalasna  Neuftiia,  or  Lackey  Moth,  lays  its  eggs  in 
rings  round  the  branches  ot  liuit  trees,  exhibiting  the  appear- 
ance ot  a  necklace.  Thefe  being  veiy  hard,  and  adhering 
clofe  to  the  baik,  mud  be  cut  off  with  a  fharp  knife,  taking 
care  to  wound  the  baik  as  little  as  polhble  ;  and  wherever  the 
knife  enters,  it  will  be  necefTary  to  rub  in  a  little  ot  the  com- 
pofition. 

The  Papilio. 

The  Papilio,  or  Butfcifly,  belongs  to  the  order  Lepidop- 
lera.  There  aie  a  git-at  many  fpccies  ot  this  genus,  generally 
djflinguifhed  by  the  colour  of  their  wings  :  1  he  more  coni- 
irjiii  ioiis,  with  thtir  caterpillars,  aie  fo  well  known,  as  to  ren- 
der a  defcnption  ot  them  unneccHary.  The  caterpillars  and 
chryfalids  muff  be  carefully  picked,  and  the  tiees  well  water- 
ed with  clear  lime-water  and  tobacco-water  mixed. 

The  Cicada. 

The  Cicada,  Frog-Hopper,  or  Flea-Locufl,  is  3  genus  of 
ini'e6ts  belonging  to  the  oidei  Hemiptera.  The  laiva  ot  fev- 
eral  ot  this  genus  evacuate  gieat  quantities  ot  a  frothy  matter 
upon  the  branches  and  leaves  ot  plants  or  tices,  in  the  raid  ft  of 
which  they  conllantly  rcfide,  probably  tor  {belter  again  ft  other 


MANAGEMENT  OF  FRUIT  TREES,  &c.      197 

animals  ;  perhaps,  alfo,  the  moifture  of  this  foam  may  ferve 
to  {eciire  them  t:om  the  fultiy  rays  ot  the  fun. 

As  the  tioth  emitted  by  thefe  infe6is  is  very  unfightly, 
and  as  they  are  alio  hurtful  to  trees,  by  eating  the  leaves,  thev 
fhould  be  deiiroyed  by  rubbing  off  the  larvae  with  the  handi 
and  afterwards  watering  the  tree  pientituily  with  foit  water^ 

Oj  Earwigs. 

Earwigs  are  very  deftruftive  to  fruit,  particularly  peaches. 
The  method  that  I  would  recommend  tor  deflroyin<T  them, 
and  which  I  have  long  purfutd  with  fuccefs,  is  as  follows  : 

Take  old  bean  ftalks,  cut  them  about  nine  inches  lono- 
tie  them  up  in  fmall  bundles,  with  fome  p^ck-ihread,  or  with 
fmall  yellow  v^illows ;  and  hang  them  about  on  different  parts 
of  the  trees.  The  firlt  thing  you  do  in  the  morning,  being 
provided  with  a  board  about  eighteen  inches  fquare,  and  a 
fmall  v/ooden  trowel,  take  down  the  bundles  oi  bean  ftalks, 
one  by  one,  flrike  them  againd  the  board,  and  with  your  trow- 
el kill  the  earwigs  as  they  fall  out  of  the  llalks.  If  you  fol- 
low this  up  every  morning,  (or  every  other  morning)  you  will 
be  able  to  keep  them  under. 

The  foregoing  method  will  anfwer  for  any  fort  of  trees 
infefled  with  earwigs.  In  fome  years  I  have  feen  a  great  part 
of  the  fruit,  efpecial'y  the  fmooth  fkinned  forts,  deliroyed  by 
thefe  in!e6ls  and  a  fmall  green  caterpillar  ;  and  in  a  fcarce 
year  of  fruit,  the  leaves  ot  peaches  are  frequently  deliroyed 
by  them. 

Of  the  Ant. 

The  Ant  is  very  de{lru6five  to  fruit,  efpecially  the  peach 
when  ripe;  you  will  frequently  fee  thefe  inlefts  travelling  all 
over  the  tiecs,  and  fometimes  the  fruit  will  be  filled  wiih  tticm. 
The  beft  method  that  I  have  tcund  to  deOroy  them  is,  to  get  a 
fharp  pointed  wooden  flake,  or  an  iron  crow,  it  the  ground  be 
hard,  and  with  it  bore  a  hole  not  far  from  the  Hem  ot  the  tree, 
and  as  deep  as  the  ground  will  peimit.  By  llirring  the  earth, 
you  will  fet  the  ants  in  motion  :  Then  work  your  flake  or  crow 
round  the  fides  ot  the-hole,  making  them  as  fmooth  as  you  can  ; 
the  ants  will  come  to  the  moudi  ot  the  hole  and  tumble  in, 
and  by  tfie  Ihape  of  the  hole  and  Imoothnels  ot  its  fides,  will 
be  prevented  from  chmbmg  up  again.  When  you  fee  a  great 
many  in  the  bottom  ot  the  htde,  pcur  in  fome  water  from  a 
watering-pot  ;  and  thus  you  may  diown  thoulands  of  them. 

Ihis  is  an  eafy  and  firople  way  to  get  rid  of  ants.  Some 
are  of  opinion  that  they  do  good  by  eating  the  aphides  liom  off 


198       TREATISE  ON  THE  CULTURE  AND 

the  trees  ;  but  I  have  always  thought  that  they  do  much  moro 
hurt  than  good. 

You  may  likewife  deftroy  many  of  them  by  mixing  quick- 
lime with  foot,  and  laying  it  along  their  roads  where  you  fee 
them  thickeft  ;  but  where  you  can  come  at  their  nefts,  the  beft 
way  is  to  put  a  piece  ol  quick-lime  into  it,  and  pour  as  much 
water  over  the  lime  as  will  flake  it,  the  heat  ol  which  will  de- 
flroy  them  :  When  you  have  poured  in  the  water,  cover  the 
lime  with  a  turf  or  a  little  earth,  which  will  render  it  more  ef- 
feftual,  by  confining  the  heat.  You  may  flake  the  lime  with 
a  mixture  of  urine  and  foap-fuds,  which  will  render  it  flill 
more  eflfeftual. 

It  a  little  of  the  powder  of  flavefacre  be  laid  on  the  ground 
round  the  ftem  of  a  tree,  it  will  prevent  ants  from  afcending  it. 

Slugs. 

Thefe  infers  are  frequently  found  harbouring  about  the 
foundations  of  walls,  and  about  the  roots  of  peafe,  lettuce,  &c. 
They  may  be  picked  off  and  killed,  by  putting  them  into  a  pot 
in  which  is  a  little  fine  unflaked  lime  ;  or  the  ground  where 
they  are  fhould  be  well  watered  with  foap-fuds  and  urine,  mix- 
ed with  tobacco- water.  When  they  are  numerous  on  the  fur- 
face  of  the  ground,  which  frequently  happens  after  rain,  or  in 
a  dewy  morning,  fine  unflaked  lime  thrown  over  the  borders, 
i&c.  will  deftroy  them.  But  I  prefer  the  above  mixture,  which, 
if  the  ground  be  well  watered  with  it,  will  bring  them  up  out 
of  their  holes,  when  they  very  foon  die  :  It  will  alfo  deftroy 
their  eggs,  which  they  always  depofit  in  the  earth. 

Snails 

Snails,  during  the  winter,  gather  themfelves  together  in 
clufters ;  and  in  that  feafon  are  frequently  found  in  great  num- 
bers behind  wall-trees,  and  in  holes  of  the  walls.  They  mull 
be  carefully  picked  off  and  cruflied,  which  is  the  only  effetlual 
way  of  getting  rid  of  them.  If  any  fhould  efcape,they  fliould 
be  deftroyed  as  they  make  their  appearance  in  the  fpring.  As 
they  alfo  depofit  their  eggs  in  the  ground,  the  borders  fhould 
be  well  watered,  as  diretted  for  flugs. 

Of  Wajps  and  Flies, 

As  foon  as  the  Wafp  and  Large  Flefh  Fly  (which  are  very 
deftru6iiveto  all  kind  of  fruit,  particularly  grapes)  make  their 
appearance,  get  ready  feveral  bottles,  or  phials  ;  then  m.ix  up 
grounds  of  wine,  or  beer,  with  fweepings  of  fugar,  honey,  or 
grounds  of  raolaifes,  and  v/ith  this  mixture  fill  the  bottles  half. 


MANAGEMENT  OF  FRUIT  TREES,  &c.  19^ 

or  three  quarters  full,  then  place  fome  of  them  at  the  bottom 
of  the  wall  and  hang  a  iufficient  number  up  by  a  piece  of  yel- 
low willow  or  pack-thread  on  the  nailsagainft  the  walls  in  dif- 
ierent  places,  obferving  to  empty  them  frequently,  as  they  fill 
with  flies  and  wafps;  firft  pour  the  liquor  into  an  empty  bottle, 
and  then  Ihake  out  the  dead  infefts,  crufliing  them  with  your 
foot,  that  none  of  them  may  revive  :  then  pour  back  the  liquor 
into  the  bottles  and  phials,  as  at  firfl.  In  this  manner  you  may 
deltroy  a  great  many  before  the  fruit  becomes  ripe.  If  yow 
begin  to  hang  up  the  bottles  as  foon  as  you  fee  the  fly,  which 
comes  much  earlier  than  the  wafp,  you  will  be  able  to  deflroy 
great  numbers  of  them,  and  will  have  the  bottles  ready  for  the 
wafps  when  they  make  their  appearance.  The  fly  will  be 
found  as  deflrutlive  as  the  wafp  to  grapes. 

When  the  weather  is  hot,  and  the  wafps  are  numerous,  if 
they  do  not  enter  the  bottles  fa  ft  enough  (which  will  happen 
when  the  fruit  is  very  ripe,)  take  a  little  oil  in  a  cup,  and  with 
a  feather  dipped  in  it  touch  their  backs,  and  they  will  inftantly 
dropdown:  On  obferving,  you  will  find  them  turned  black 
and  green  by  the  effefts  of  the  oil.*  It  is  amazing  what  num- 
bers a  diligent  perfon  can  deiiioy  in  this  way  in  a  day.  Oil 
has  the  fame  effeft  on  flies;  but  it  is  very  difficult  to  toucli 
them  with  it  as  they  are  fo  quick  in  their  motions. 

OJ  Birds. 

When  fruit  begins- to  ripen,  birds  will  attack  it.  The 
bcft  preventative  in  this  cafe  is,  to  cover  the  trees  with  nets, 
or  buntine,  a  fort  of  cloth  of  which  fhips  colours  are  made. 
Thefe  will  admit  a  free  circulation  of  air  to  the  fruit,  and  will 
foon  dry  after  rain  :  They  will  alfo  be  a  good  covering  tor 
the  trees  in  fpring,  in  cold,  wet,  or  fnowy  weather. 

Rats  and  Mice, 

Thefe  vermin  do  a  great  deal  of  mifchief  in  garden?,  in 
fheds,  and  other  places,  where  they  frequently  deltroy  great 
quantities  of  beans,  peas,  and  other  feeds;  it  is,  iherefoie, 
the  intereft  of  every  gardener  to  kill  as  many  of  them  as  pof- 
fible. 

There  are  different  ways  of  deflroying  them,  by  traps, 
and  by  poifon  ;  but  I  would  advife  never  to  uie  arlenic,  or 
corrolive  fublimate,  for  tiiat  purpofe,  except  under  particular 
circumlfances,  as  they  are  deadlv  poifon  :  Nux  vomica  will 
generally  anfwer  the  end  as  well,  without  the  dinger.     \\\  caie 

*■  0;1  kills  infefls  by  Cioftng  i;p  ihi  lateral  pores  bj  which  they  bsealhe. 


200      TREATISE  ON  THE  CULTURE  AND 

of  beinjT  accidentdlly  taQeH  by  children  or  others,  it  will  be 
attended  with  no  worfe  confequence  than  leaving  adif-jgreea- 
b!e  bitter  taite  in  the  mouth  ;  nnlefs,  indeed,  a  coniiderabie 
quantity  ot  it  be  taken,  which  would,  no  doubt,  prove  tatil  ;* 
as  it  is  pofFefled  ol  a  flionj  narcotic  quality,  and  is  found  a 
certain  poifon  for  do^a  and  c  jts.  as  well  as  ior  rats  and  mice. 
All  domellic  animals  ihould,  theietore,  be  kept  from  the  plac- 
es where  the  poifon  is  laid.  A  very  good  way  to  prevent  ac- 
cidents is,  to  enclofe  ihe  traps  in  cafes,  liaving  holes  in  the  ends 
of  them  large  enough  to  admit  the  rats,  but  fmall  enough  to 
exclude  dogs,  cats,  8cc. 

A  Bait  jo '^  Rat  Traps. 

Take  a  pound  of  good  flour,  three  ounces  of  molafTes, 
and  fix  drops  of  the  oil  of  carraways ;  put  ihcm  all  in  a  difli, 
and  rub  them  well  together  tdt  they  are  properly  mixed;  then 
add  a  pound  ot  crumbs  of  bread. 

Set  the  traps,  baited  with  fome  of  the  ioregoing  mixture 
as  near  their  hauists  as  poffible  ;  but,  for  two  or  three  days,  fo 
as  not  to  fall  or  Ihike  on  the  rats  going  in,  and  let  them  have 
free  liberty  to  go  in  and  out  at  pleafure  ;  this  will  m-jke  them 
fearlcfs.  Lay  fome  ot  the  bait  at  the  rat- holes,  and  fcatter  a 
little  of  it  quite  up  to  the  tiaps,  and  fo  on  to  the  bridge  of  each 
trap,  where  you  may  lay  a  handful.  It  may  alio  be  jjropei  to 
fcent  the  traps  with  the  .following  mixture,  for  the  purpcfe  of 
enticing  the  rats  into  them. 

Take  twenty  drops  of  oil  of  rhodium,  fix  or  feven  grains 
of  muft;,  and  half  an  ounce  of  oil  ot  anniieed  ;  put  them  in  a 
fmall  phial,  and  fliake  it  well  before  ullng  :  Then  dip  a  bit  ot 
twiiled  paper,  or  lag  in  the  mixture,  and  rub  each  t\\6.  of  the 
trap  with  it,  if  a  box-trap,  and  put  two  or  three  drops  on  the 
bridge,  leaving  the  paper  or  rag  in  the  trap.  Ot  v/hatever 
kind  the  trap  is,  it  Ihould  be  fcented  :  Once  in  a  twelvemonth 
will  be  (ufficient.  Then  throw  fome  chaff,  mixed  with  a  little 
wheat,  about  the  bottom  ot  the  trap,  in  order  to  deceive  the 
rats  ;  for  they  are  very  lagacious,  and  will  not  enter  a  fufpi- 
cious  place.  This  will  be  necelfary  to  be  done  only  at  the  firft 
time  of  felting  the  traps  ;  for  after  fo:ne  rats  have  been  caught 
and  have  v/atered  and  dunged  m  them,  rats  will  enter  boldly 
when  they  find  others  have  been  there  before  them  :  Do  not 
therefore,  wafli  or  clean  out  the  trap,  as  fome  peopic  do  before 
they  let  it  again  ;  but  let  the  dung  and  uiinc  remain  in  it.  Keep 

*  It  has  been  taken  in  dofes  from  five  to  ten  grains,  twice  a  day,  in  in- 
termitienls  and  dylei;teries. 


MANAGEMENT  OF  FRUIT  TREES,  8cc,    not 


places  where  the  traps  are  fet  as  private  as  poflible  ;  and 
:n  you  (et  them  ior  catching,  mix  no  bread  with  the  bait. 


the 

when  you 

as  the  rats  will  in  that  cafe  be  apt  to  carry  it  away. 

When  you  find  the  holes  quiet,  and  that  no  rats  ufe  them, 
flop  them  up  with  the  following  compofition  :  Take  a  pint  o£ 
common  tar,  half  an  ounce  of  pearl-afhes,  an  ounce  ot  oil  ol 
vitriol,  and  a  good  handful  of  common  fait,  mix  them  all  well 
together,  in  an  old  pan  or  pot.  Take  fome  pieces  of  paper, 
and  lay  fome  ot  the  above  mixture  very  thick  on  them,  then 
flop  the  holes  well  up  with  them,  and  ouild  up  the  mouth  of 
the  holes  with  brick,  or  ftone,  and  mortar :  If  this  be  properly 
done,  rats  will  no  more  approach  ihefe,  while  either  fmell  or 
tafte  remains  in  the  compofition. 

To  kill  Rats  in  Places  where  you  cannot  Jet  Traps. 

Take  a  quart  of  the  bait  already  defcribed,  then  rafp  into 
it  three  nuts  of  nux  vomica,  and  add  a  quarter  of  a  pound  ot 
crumbs  of  bread,  it  there  was  none  before  ;  mix  them  all  well 
together,  and  lay  it  into  the  mouth  of  their  holes,  and  in  differ- 
ent places  where  they  frequent ;  but  firft  give  them  of  the  bait 
without  the  nux  vomica  for  three  or  four  fucceeding  nights  ; 
and  when  they  find  ii  agrees  with  them,  they  will  eat  that  mix- 
ed with  the  nut  with  greedinefs. 

Rats  are  frequently  very  troublefome  in  fhores  and  drains. 
In  fuch  cafe,  arfenic  may  be  ufed  with  fuccefs,  as  tollows  : 
Take  fome  dead  rats,  and  havmg  put  fome  white  arfenic,  fine- 
ly powdered,  into  an  old  peppei-box,  fhake  a  quantity  ot  it  on 
the  foreparts  of  the  dead  rats,  and  put  them  down  the  holes,  or 
avenues,  by  the  fides  ot  the  fliores,  at  which  they  come  in  ; 
this  puts  a  flop  to  the  live  ones  coming  any  further  ;  tor  when 
they  perceive  the  arfenic  they  will  retire  immediately  ;  where- 
as, if  you  were  to  put  down  the  dead  rats  without  the  arfenic, 
the  live  ones  would  eat  them. 

What  has  been  faid  relates  chiefly  to  rats ;  we  fhall  now 
give  fome  directions  for  deftroying  mice. 

Take  a  quart  of  the  bait  prefcribed  for  rats,  before  there  is 
any  bread  mixed  whh  it  ;  then  take  four  nuts  ot  nux  vomica, 
and  rafp  them  very  fine,  otherwife  the  mice  will  pick  out  the 
food  from  it,  on  account  ot  its  bitter  tafle  ;  rub  them  well  to- 
gether ;  lay  fome  of  it  on  a  piece  of  paper,  or,  it  without  doors, 
on  a  piece  of  tile,  removing  all  other  food  from  the  place,  arid 
it  will  kill  all  that  eat  of  it.  What  is  not  eaten,  take  away  in 
the  morning,  and  replace  it  at  night.  It  this  be  in  a  garden, 
Ihelter  it  with  boards,  or  tiles,  that  it  may  not  get  wet, 

B  a 


202       TREATISE  ON  THE  CULTURE,  8cc. 

I  would  recommend  fetting  fourth-figure  traps  in  gardens  : 
Thefe  are  fo  well  known  to  gdideners,  that  they  need  no  de- 
fcription.     They  may  be  baited  with  garden  beans. 

Traps  are  alfo  made  by  ftringing  garden  beans  on  a  piece 
of  fine  pack-thread,  as  you  would  ilnng  beads,  then  driving 
in  two  fmall  Itakes  at  the  breadth  ot  a  brick  Irom  each  other, 
and  fetting  up  a  brick,  or  ftone,  or  a  board  with  a  weight  on 
it,  inclining  to  an  angle  ot  about  lorty-five  degrees  ;  then  tie 
the  ({ring,  with  the  beans  on  it,  round  the  brick  and  flakes, 
to  iupport  the  brick  in  its  inclining  pofiiion,  taking  care  to 
place  all  the  beans  on  the  under  fide  ot  the  brick.  The  mice 
in  eating  the  beans  will  alfo  cut  the  pack-thread,  and  fo  difen- 
gage  the  brick,  or  ftone,  which  tailing  on  them,  kills  them. 

There  is  nothing  new  in  the  foregoing  method  ;  but,  as 
fieid-mice  will  feldom  enter  a  clofe  trap,  1  thought  proper  to 
mention  it. 

As  mice  are  frequently  carried  into  gardens  with  flraw, 
or  litter,  and  are  there  extremely  hurttul,  deitroying  beans 
and  peafe  in  fpring,  as  alfo  lettuces,  melons,  and  cucumbers 
in  frames,  it  is  ueceflary  to  take  fome  pains  to  deilroy  them. 


J 


OBSERVATIONS 


ON    THE 


DISEASES,  DEFECTS,  AND  INJURIES, 


IN   ALL  KINDS  OF 


FRUIT  AND  FOREST  TREES. 


INTRODUCTION. 


It  redounds  very  much  to  the  general  honour  of  the  Britifli 
nation,  as  well  as  to  the  particular  credit  of  the  Society  for  the 
Encouragement  of  A.rts,  Manufaftures,  and  Commerce,  and 
feveral  other  Aflociations  for  the  Advancement  of  Agricul- 
ture, &c.  tfiat  the  face  of  the  country  has,  in  the  courfe  of  the 
prefent  century,  received  fo  much  improvement,  and  fuch 
added  beauiy. 

The  premiums  and  honorary  marks  of  diftinflion  held 
forth  by  thefe  focieties  have  excited  a  fpirit  of  emulation,  or 
fuggefted  a  fpirit  of  improvement,  among  perfons  of  every 
rank  of  life,  which  have  been  produtlive  of  many  difcoveries 
of  no  common  benefit  in  their  prefent  efFeds,  and  of  great 
promife  from  their  future  confequences,  to  the  community  at 
large. 

But,  notwithftanding  the  flrides  which  modern  agricul- 
ture has  made  towards  perteftion  in  many  points,  there  is  one 
particular  and  very  interefling  branch  of  this  fcience  which 
improvement  has  not  yet  embraced,  viz.  the  growth  of  timber, 
and  the  culture  and  management  of  plantations  both  of  fruit 
and  forefl  trees. 

The  profefTion  of  a  gardener  has  been  the  employment 
of  my  life  ;  and  during  a  long  f  uccefTion  of  years,  it  has  been 
an  objeft  of  my  particular  ftudy  to  invefligate  and  difcover 
the  latent  caufes  of  thofe  various  defefts  and  difeafes  to  which 
all  kinds  of  trees  are  more  or  lefs  fubje6>,  and  the  injuries  re- 
fulting  from  them,  by  obftru6fing  the  fertility  of  fruit  trees, 
and  diminifliing  the  quantity,  as  well  as  quality,  of  timber  in 
forefl  trees. 

Having  acquired  a  competent  knowledge  of  the  evil  in  all 
its  appearances  and  efFefts,  my  attention  was  direfted  toward 
the  difcovery  of  fuch  a  remedy  as  might  not  only  counteraft 
the  progrefs  of  thefe  difeafes  in  fruit  and  forefl  trees,  but  alfo 
afford  nature  fuch  powerful  afTiflance,  that  fhe  might  be  enabled 
to  renovate,  as  it  were,  fertility  in  the  one,  and  found  timber 
in  the  other.  Of  my  fuccefs  in  thefe  endeavours  to  promote 
the  general  advantage  of  this  country  in  a  matter  fo  conne£led 


eo6    OBSERVATIONS  ON  THE  DISEASES,  S:c. 

with  its  beft  interefls,  I  have  that  clear  convi£iion  whlcli  I 
trull,  will  be  herearter  communicated  to  every  part  ol  the 
kingdom  where  the  application  ol  my  experience  ihzl]  be 
made  and  profecutcd. 

Tne  inquifitive  i''pirit  which  accompanied  my  proJelTion- 
al  purfuits,  with  the  natural  defiie  ot  improving  my  private 
pratlice  in  the  management  ot  the  various  kinds  ot  trees  under 
my  care,  led  me  by  degrees  to  this  difcovery.  The  idea,  how- 
ever, ot  making  it  public  never  occurred  to  me,  till  the  many 
trials  and  experiments  that  I  had  repeatedly  made,  botb  on 
Iruit  and  torelt  trees,  in  the  Royal  Gardens  at  Kenfington,  had 
attracted  the  notice  of  many  peifons  of  high  rank,  as  well  as 
philofophical  eminence,  and  prompted  them  to  favour  it  with 
a  particular  examination.  Their  invefligation  ot  my  procefs 
and  method  of  curing  the  detefts  and  injuries  which,  from  va- 
rious caufes,  thofe  trees  had  fuflained,  by  producing  convic- 
tion in  their  minds,  gave  the  moil  flattering  encouragment  to 
me.  Indeed,  the  application  of  the  remedv  liad  been  attended 
with  fuch  uninterrupted  fuccefs,  that  its  falutary  and  certain 
eflre6ls  were  evident  to  every  one  who  favoured  it  with  an  at- 
tentive obfervation.  Manv,  who  vifned  me  with  the  mofl 
decided  opinions  againft  the  fuccefsful  application  of  any  rem- 
edy for  trees  in  a  verv  advanced  ftate  ot  decay,  did  not  hefi- 
tate,  on  an  invefligation  of  the  fubjed,  to  acknowledge  that 
their  prejudices  were  not  only  removed,  but  that  their  judg- 
ments were  perfeflly  convinced  of  the  powerful  efficacy  of 
the  difcovery,  and  the  very  great  advantages  which,  both  in  an 
individual  and  a  national  view,  might  be  derived  from  it. 

Among  the  more  early  inquirers,  were  the  Commiffion- 
ers  appointed  by  Parliament  to  examine  into  the  Hate  of  the 
woods,  forefls,  and  land  revenues  of  the  crown  ;  who,  in  the 
courfe  of  their  furveys,  had  perceived  a  great  number  of  trees 
in  the  Royal  Forefls  to  be  materially  injured ;  and  their  anx- 
iety to  prevent  the  lofs  or  further  damage  of  fo  much  valua- 
ble timber  induced  them  to  honour  me  with  a  letter*  concern- 
ing the  effetls  ot  injuries  done  to  oak-uees,  and  the  means  of 
preventing  or  curing  defe£ls  in  timber  from  various  caufes 
therein  Hated. 

In  reply  to  this  inquiry  of  the  commifTioners,  I  did  my- 
felf  the  honour  of  addrelhng  them  two  fucceffive  letters. + 

Shortly  after  the  date  of  thefe  letters  the  commifhoners 
favoured  me  with  a  vifit  at  Kenfingtoo,  to  examine  the  procefs 


♦  See  Nfo.  i,  of  the  Appendix. 

f  Sec  Ncs.  2  and  3,  of  the  Appendix. 


OF  FRUIT  AND  FOREST  TREES.  so; 

and  mode  of  cure  which  I  had  adopted,  as  well  as  the  efFefts 
which  my  remedy  had  produced  on  trees  oF  various  kinds  and 
ages  to  which  it  had  been  applied.  Thofe  gentlemen  feemed, 
in  a  moft  particular  manner,  to  intereft  themlelves  in  afcer- 
taining  the  utility  and  benefit  that  might  arife  horn  the  applica- 
tion ot  it  to  many  thoufand  valuable  trees  in  his  Majelty's 
woods  and  toreUs,  whicli  had  received  injuries  of  fuch  a  kind 
as,  if  left  to  the  unaflifted  efforts  of  nature,  would  occafion  a 
very  confiderable  diminution  in  the  value  and  the  quality  of 
the  timber,  and  might  even  terminate  in  their  entire  ruin.* 

This  very  attentive  and  minute  examination  of  the  feve- 
ral  objecis  of  their  inquiry  being  followed  by  the  cleaiefl  con- 
vi£lion  of  the  great  public  utility  which  would  rcfult  from  a 
general  application  of  the  remedy,  the  commiflioners  were 
pleafed  to  tiuke  a  reprefentation  of  it  to  the  Lords  of  his  Majcf- 
ty's  Tieafury,  under  whofe  fanfction  it  was  fubmitted  to  tlie 
confideration  of  the  Houfeof  Commons  by  Mr.  Rofs,  on  the 
24th  of  July,  1789  ;  and  on  his  motion,  an  humble  addrefs 
was  prefented  by  that  honorable  houfe,  to  his  Majefty  on  the 
tubjea.t 

In  confequence  oF  this  addrefs,  a  committee  of  Members 
of  botli  Houfes  of  Parliament  undertook,  at  tfie  inftanceof  the 
Lords  of  the  Treafury,  to  invedigate  the  efficacy  of  my  com- 
pofition  ;  for  which  purpofe,  they  moft  attentively  examined 
the  flate,  condition,  and  progrefs  of  cine,  of  the  decayed  and 
injured  trees  in  Kenfington  Gardens,  to  whicli  it  had  been  ap- 
plied, in  experiments  of  various  kinds,  tor  upwards  of  (even 
preceding  years  ;  and,  a^ter  having  by  a  very  full  enquiry, 
lfri£l  inveftigation,  and  the  moft  minute  attention,  fatisfied  their 
minds  in  every  particular,  they  reported  to  the  Lords  of  the 
Treafury  therefult  of  their  examination,  exprcffing  their  unan- 
imous opinion  and  conviftion,  that  "  The  Compofition  was 
a  difccvery  Vv'hich  might  be  rendered  higfily  beneficial  both  to 
individuals  and  the  public."     That  report,  and  alfo  a  letter  pre- 

*  Mr.  Nicho'.,  of  RedbriJgf,  Hants,  Purveyor  for  Portfmouih  t^yock,  in- 
formed me  that  tl>e  average  of  the  damaged  limber  bioiight  to  that  place  was 
never  lets  than  one  fourth  of  the  tot_ai  quantity  cf  (irriiiei  brouglu  in  annual- 
ly ;  and  not  unfrequentiy  it  amounted  10  a  tliiid.  If,  hcwfver,  ihc  trees  that 
have  received  any  injuries  were  prepaied,  ai>u  i.he  comp-tMioii  applied  as  ui- 
Jriitcd  in  this  treatiie,  the  Cdvities,  or  wtunds,  wculd  he  filed  up  with  nev/ 
and  found  weed.  And  if  recent  wounds,  cccilioned  by  lopping  or  breaking 
elf  branches,  were  immtdiaiejy  drelTcd  ia  a  psoper  manner  with  llie  compo- 
fition, ilie  tree  would  fuilam  no  irj.iry  ;  as  ihs  vvomuis  woirid  be  healed  and 
eovfred  over  with  nevvand  fn-.md  batk  in  a  Hiort  ipiceof  time;  l"o  that  tliCfC 
v»euld  not  be  found  a  fout  of  damaged  timber. 

•|-  Sec  Nj.  4,  of  the  .AppsTidix, 


2o8   OBSERVATIONS  ON  THE  DISEASES,  &c. 

viouny  written  to  the  committee  by  the  Commiflioners  of  the 
Land  Revenue,  of  which  [  have  been  favored  with  copies, 
ate,  ior  the  luiiher  intorniation  ot  the  pubhc,  inferted  in  the 
appendix  * 

Having  been  thus  honoured  by  the  unanimous  approba- 
tion o\  perions  io  refpeftable  tor  their  rank,  character,  and 
knowledge,  I  proceeded  to  exert  myfeU  in  making  various  ad- 
ditional trials  and  experiments,  to  enable  me  to  give  farther 
proofs  ot  tlieelficacy  ot  my  compofition,  in  reftoring  the  pow- 
ers ol  vegetation  to  trees  fo  far  dec  ;yed  as  to  be  ot  no  value  as 
timber,  Ijut  which,  from  their  fituation  as  a  fkreen,  or  as 
compohng  pyrt  ot  a  general  uniform  appearance  in  the  Royal 
Gardens,  ii  became  a  diTirable  objed  to  preferve.  Nor  were 
my  endeavours  lefs  fuccefstul  in  ihis  fubordinate  experiment, 
than  they  had  been  in  ihofe  which  were  direfled  by  circura- 
ftances  ot  fuperior  interell  ;  for  I  had  the  very  great  fatisfac- 
tion  to  find,  that  in  conlcquence  ot  my  treatment  of  trees  in  that 
flate  ol  decay  which  has  jufl  been  fpecified,  a  few  \  eais  giowth 
has  filled  up  unfightly  ci^afms,  and  relfored  that  uniformity  to 
their  local  pofition,  which  young  plants  fet  in  their  places 
would  not  have  accomplifhed  in  a  long  courfe  ot  fucceffive 
years. 

The  report  ot  the  committee  having  been  laid  before  his 
Majefty,  in  confideration  of  the  great  utility  and  advantage 
which  muft  arife  to  the  country  at  large  from  the  ufe  of  this 
compofMion,  his  Majelly  was  mofl  graciouflv  pleafed  to  order 
a  reward  to  be  given  to  the  author,  for  making  known  to  the 
public  the  materials  ot  which  it  is  compofed,  with  the  method 
ot  preparmg  it,  as  v.-eli  as  the  mode  ot  its  application  ;  and,  in 
order  to  diffufe  the  bep.efits  ot  this  difcovery  throughout  the 
kingdom,  an  advertifcmentt  has  been  inferted  in  the  London 
Gazette,  and  in  mofl  of  the  town  and  country  newfpapers. 

The  very  great  importance  to  this  country  ot  lecuring  a 
continued  fuccefhon  of  good,  healthy,  and  well-growing  forefl 
trees,  producing  found,  unblemifhcd  timber,  tor  lupplying  the 
various  wan  s  ot  the  public,  mull  be  evident  to  every  man's  re- 
fle6lion  ;  nor  need  it  be  obferved,  that  numberlefs  large  trees 
in  the  woods,  parks,  and  forefls,  ot  this  kingdom,  are,  from 
various  caufcs,  rendered  unfit  for  ufe,  and  the  timber  fo  much 
damaged  as  to  occafion  a  confiderdble  diminution  in  its 
value.  This  evil  arifes,  in  fome  inflances,  from  unfkiltul 
management,  and  in  others  from  exieinal  accidents ;   among 

*  See  No.  5,  of  the  Appendix. 
+  See  No.  6,  of  ihe  /^.ppeudix. 


OF  FRUIT  AND  FOREST  TREES.         209 

which  are,  the  ruinous  effe£ls  of  hurricanes  and  high  winds, 
when  the  trees  are  generally  leit,  in  their  wonnded  and  dif- 
ficrured  ftate,  to  the  accelerated  operations  of  inevitable  de- 
cay. It  dlfo  not  unfrequently  happens,  that  the  heirs  of  larg« 
eftates,  on  coming  to  the  pod^nion  of  them,  order  great  num- 
bers of  trees  to  be  promifcuoufly  felled,  before  they  have  at- 
tained a  ftate  of  maturity,  without  paying  the  leaft  attention 
to  provide  a  fucceffion  of  young  trees  to  fupply  their  place; 
by  fuch  inexcufable  negligence  defeating  the  ends  propofed  by 
the  provident  care  and  wifdom  of  their  ancellors,  depriving 
the  public  of  a  valuable  fource  of  timber,  either  for  domeftic 
purpofes  or  national  ufe,  and  reducing  their  country  to  a  de- 
pendance  on  foreign  produce  for  fupplying  the  demands  of 
her  fleets  and  iTnanutaftures. 

I  (hall  efteem  myfell  mod  happy,  if,  in  giving  this  trib- 
ute of  inlormation  to  the  genera!  Uock  of  public  improve- 
ment, I  fhould  promote  an  influence  that  may  excite  noble- 
men and  gentlemen,  and  proprietors  of  land  of  every  denom- 
ination throughout  the  kingdom,  to  be  a61ively  foHcitous  in 
planting  and  pieferving  oak-titnber,  the  native  growth  of  their 
country  ;  that  Great  Britain  may  never  be  under  the  danger- 
ous as  well  as  difagreeable  necelTity  of  trulting  the  lafety  of 
her  Teamen  to  the  inferior  texture  and  lefs  durable  quality  of 
foreign  growths ;  while  the  hardy  oaks  of  England,  which  for 
ages  pali  have  been  confidercd  as  affording  the  bed  timber 
in  the  world  for  this  building,  and  may  have  been  faid  to  have 
brought  home  viftory  and  commerce  from  every  part  of 
the  globe,  are  no  longer  fuflfered  to  diminifli,  as  they  have 
done  of  late,  to  the  manilefl  detriment  and  dilhonour  of  our 
country. 

Such  an  evil  (and  it  is  of  no  common'magnitude)  proceeds 
from  the  negligence  and  inattention  of  the  landed  men,  who, 
from  a  fpirit  of  patriotic  ambition,  as  well  as  private  intereft, 
Ihould  pay  a  very  vigilant  attention  to  the  maintaining  of  a 
fucceiTion  of  healthy,  well-growing  timber,  for  the  fervice  of 
their  country,  nor  any  longer  fufrer  the  internal  refources  of 
the  kingdom  to  tail  in  furnifliing  materials  for  that  great  na- 
tional objea,  the  fupport  of  the  Britilh  navy  ;  as  well  as  for 
the  many  various  demands  of  domeftic  utility.  By  making 
fuch  a  provilion  for  the  public  wants,  they  will  add  to  theij: 
own  immediate  wealth,  as  well  as  to  the  fortunes  of  ihofe  who 
come  after  them  :  And,  while  I  exprefs  my  wifhes  that  fuch 
general  good  defigns  may  be  put  in  univerfal  praftice,  I  may 
c;?pref3  my  belief,  that  the  difcovery  which  I  have  made,  and 

C  2 


£10  OBSERVATIONS  ON  THE  DISEASES,  &c. 

which  is  now  divulged  to  the  public,*  will  facilitate  the  means 
of  profecuiing  them,  to  the  eflential  advantage  of  the  Britilh 
Empire. 

General  Objervatwns  on  the  Difeafes,  Deje&s,  and  Injuries,  cf 
ail  Kinds  of  Fruit  and  Fcrejt  Trees. 

In  the  courfe  ot  more  than  thirty  years  praflice  in  culti- 
vating, pruning,  and  keeping  of  garden  fruit  trees,  I  have  ob- 
ferved,  tfiat  from  natural  caufes,  accidents,  and  unfkiHul  man- 
agement, they  were  fubjetl  to  injuries  of  different  kinds,  which 
always  diminiiTied  their  fertility,  and  frequently  rendered 
them  wholly  unproGLitlive. 

All  trees  that  bear  flone-fruit  are  liable  to  emit  a  gum, 
which,  by  producing  a  canker,  proves  fatal  to  the  health  ard 
vegetation  of  the  tiee.  Moit  forefl  trees  are  alfo  liable  to 
what  is  called  a  bleeding,  which  proceeds  from  any  injuries 
that  obftru6l  the  circulation  of  tbe  juices.  Of  thofe  which 
fufifer  from  bad  management  or  accidents,  fome  are  injured  by 
unfkilful  pruning,  and  lopping  at  improper  feafons  of  the 
year ;  and  others  by  the  violence  of  high  winds,  having  boughs 
or  limbs  torn  from  ihsir  bodies ;  which  being  left  in  that  ftate, 
expofed  to  all  the  inclemency  of  hard  frofls,  are  olten  crack- 
ed or  rent  in  the  wood;  or  from  heavy  and  foaking  rains,  the 
wounds  imbibe  fo  large  a  quantity  of  wet  and  moiflure,  as,  by 
caufing  a  fermentation  with  the  natural  juices,  brings  on  dif- 
eafe,  and  in  time  deftroys  the  health  and  vegetation  of  the 
tree.  Thefe,  among  other  caufes,  tend  to  produce  decay  and 
barrennefs  in  fruit  trees,  as  well  as  defefts  in  timber,  to  the 
great  lofs  of  the  public  in  general,  as"  well  as  efTential  injury  to 
the  individual  proprietor. 

To  remove  thefe  evils,  and  to  prevent  the  ill  confequenc- 
es  arifing  from  the  causes  already  defcribed,  I  fubmit  to  the 
experience  of  the  public  a  remedy  difcovcred  by  myfelf,  which 
has  been  applied  with  never-failing  fuccefs  to  all  kinds  of  fruit 
trees,  and  has  not  only  prevented  further  decay,  but  aftually 
reftored  vegetation  and  increafed  fruitfulnefs,  even  in  fuch  as 
were  apparently  barren  and  decayed.  It  has  produced  alfo 
a  fimilar  effeft  on  forefl  trees,  by  refloring  them  to  foundnefs 
of  timber  and  liealthiul  vegetation,  and  covering,  as  it  were, 
vifible  nakednefs  and  increafing  decay,  with  frelh  and  vigor- 
ous foliage. 

This  remedy  is  a  ccmpofition  formerly  applied  in  the 
manner  of  a  plaller,  but  now  in  a  hquid  ftate,  and  laid  over 

*  See  Nos,  6  ard  7,  cf  the  Appendix. 


OF  FRUIT  AND  FOREST  TREES.  si, 

the  wounded  or  injured  part  of  the  tree  with  a  painter's  brufii  : 
It  is  of  a  foft  and  healing  nature  ;  poffefTes  an  abforbent  and 
adhefive  quality  ;  and,  by  rehiting  the  force  ot  wafhincr  rains 
the  contratlion  ot  nipping  trolls,  and  the  eife£is  ot  a  warm  fua 
or  drying  winds,  excludes  the  pernicious  influence  of  a 
changable  atmofphere. 

The  difcovery  of  it  is  the  refult  of  much  refle£Hon  and 
fludy  during  a  long  courfe  ol  years,  and  of  a  great  variety  oi 
experiments,  made  at  a  very  confiderabieexpence,  to  afcertain 
the  efficacious  powers  ot  the  application.  Nor  (hall  I  hefitate 
a  moment  to  declare  my  firm  belief,  that  wherever  it  (hall  be 
properly  applied  by  the  proprietors  ot  gardens,  orchards,  and 
woods,  it  will  be  produttive  ot  all  the  advantage  that  can  be 
derived  from  refloring  as  v/eli  as  preferving  vigour  and  fertil- 
ity in  all  kinds  ot  fruit  trees  ;  as  alfo  from  preventing  decay, 
and  promoting  health  and  found  timber,  in  every  fpecies  of 
fore  ft  trees  :  And  how  great  that  advantage  may  be,  it  is  in  the 
capacity  ot  every  one  to  determine. 

On  the  Management  of  Forejl  Trees. 

The  received  opinion  and  common  pra£liceof  moflpro- 
feffional  men  has  been,  to  prune  or  top  their  trees,  from  the 
month  of  Oftober,  when  the  juices  have  been  exhaufted  by 
the  fummer  foliage,  autumnal  fruit,  and  general  nourifhmentof 
the  body  ot  the  tree,  until  the  month  ot  March,  when  the  fap 
or  juices,  re-invigorated  by  nature  during  the  winter's  repofe, 
begin  to  re-afcend  and  perform  tlie  annual  funtlion  ot  cloth- 
ing it  with  frefli  toliage,  blotloms,  and  fruit.  The  reafon  ot 
this  praftice  is,  that  the  fap  being  fallen  at  that  feafon  ot  the 
year,  it  has  been  confidered  as  the  raoft  proper  period  to  lop 
off  all  fuperfluous  growths  ;  and  the  efforts  of  nature  to  heal 
the  wounds  thus  necefTarily  given,  (before  the  rifing  of  the 
fap  in  the  following  fpring)  have  been  judged  beft  for  the  fafe- 
ty  and  health  ot  the  tree.  The  danger  ot  performing  this  fer- 
vice  when  the  juices  are  in  a  more  vigorous  flow,  as  in  the 
months  ot  May,  June,  and  July,  has  been  dreaded,  from  a 
tear  of  its  occafionurg  a  wafte  of  the  nutritive  juices,  difcharg- 
ing  themfelves  through  the  wound,  to  the  impoverifhment 
and  injury,  it  not  the  ruin,  ot  the  tree. 

The  pruning  ot  fruit  trees  and  the  loppingofFlarge  branch- 
es from  foreft  trees  during  the  winter  feafon,'has  alfo  been  fre- 
quently attended  with  great  hurt  and  impediment  to  their  health 
and  vegetation  ;  the  wounds  being  expofed  to  all  the  rigours 
ol  an  inclement  feafon,  and  tliereby  contracting  thofe  difeafes 
which  contciin  the  principles  ot  decay.     Hence  it  is,  that  fuch 


212   OBSERVATIONS  ON  THE  DISEASES,  &c. 

rumbcrs  of  forefl  trees  are  continually  injured  in  their  value 
for  public  ufes,  either  by  unfkilful  msnagement,  or  purpofe 
depredation,  or  by  the  violence  of  boifterous  winds,  when 
their  limbs  and  branches  being  tornoff,  the  trees  are  left  in 
that  unproteQcd  flate  to  imbibe  the  feeds  of  decay  and  rotten- 
nefs,  which  will  in  time  pervade  their  very  heart,  and  render 
them  unfit  lor  any  of  ihofe  valuable  purpofes  for  which  nature, 
by  their  frame  and  texture,  appears  to  have  defigned  them. 

It  may  alfo  be  obferved,  that  where  branches  have  been 
cut  ofTfrom  the  body  of  the  tree,  even  at  the  diftance  of  two 
or  more  leet  from  the  trunk,  with  a  view  to  prevent  injurv  to 
the  timber,  even  that  method  has  not  been  found  effectual  to 
fave  the  tree  from  very  mateiial  detriment  ;  as  the  remaining 
ilcm  of  the  branch  fo  cut  away,  dying  foon  alter,  becomes  a 
ready  conduit  for  conveying  pernicious  moifture  and  difeafe 
to  that  part  of  the  tree  with  which  it  is  connetled  ;  and  fo  on, 
in  time,  to  the  whole. 

The  pradtice  of  others,  in  lopping  their  trees  clofe  to  the 
trunk,  and  drefling  the  part  fmooth  and  even,  has  lefs  objec- 
tions than  the  former ;  nevcrthciefs,  even  according  to  this 
method,  the  tree  is  liable  to  injury.  The  effort  of  nature  to 
heal  the  wounds  thus  given  difcovers  itfelf  by  encircling  the 
wound  with  a  kind  of  callus,  or  lip,  which,  increafing  in  (ize, 
and  fvvellingout  from  the  annual  flow  of  the  juices,  forms  a 
hollow  or  cavity  of  the  central  part,  where  the  rain  or  fnow  is 
very  apt  to  lodge  ;  and  penetrating  between  the  baik  and  the 
wood,  dried  and  cracked  by  a  hard  Iroll  or  warm  fun,  pro- 
motes that  fermentation  with  ihe  natural  juices,  which  is  the 
certain  fource  of  difeafe  and  decay. 

Young,  healthful,  and  vigorous  trees,  when  they  have 
been  injured  by  being  wantonly  cut  througli  the  bark,  or  from 
other  caufes,  will  fometimes  recover  ilicmfelvcs,  and,  to  all 
outward  appearance,  be  loRored  fo  their  original  foundnefs  ; 
but  when  cut  into  planks  and  boards,  internal  blemiOies  and 
faults  are  difcovercd  in  them,  which  appear  to  have  been  oc- 
cafioned  by  the  early  injuries  which  the  tree  had  received  ; 
the  texture  of  the  wood  not  uniting  where  the  wound  was 
originally  given  ;  though,  from  the  youthful  vigour  of  nature, 
the  bark  has  doled,  and  an  external  cure  been  evidently  per- 
formed. 

As  a  mofl  efficacious  remedy  to  prevent  the  evils  that  I 
have  defcribed,  wiih  all  their  defliu6five  confcquences,  and  to 
reffore  found  timber  where  the  fymptomsof  decay  are  already 
apparent,  I  confidently  recommend  the  ufe  of  my  compo- 
^tion,  which,  being  applied  in  a  proper  manner  to  the  wound- 


OF  FRUIT  AND  FOREST  TREES.         215 

ed  or  injured  part,  will  infallibly  prevent  the  bleeding  of  trees, 
or  the  oozing  of  juices  through  the  wounds  oi  limbs  or  branch- 
es that  have  been  cut  ofil'in  the  middle  of  (urnmer,  when  they 
are  in  their  higheft  vigour,  and  moft  rapid  flow  ol  vegetation  ; 
by  which  nieans,  any  wafteful  difcharge  of  the  juices  is  pre- 
vented, and  they  are  duly  confined  to  their  natural  operations 
of  giving  nouriihment,  growth,  and  fertility,  to  their  lefpeftive 
bodies 

By  employing  the  propofed  remedy,  trees  of  all  kinds, 
whether  in  gardens  or  orchards,  in  p.irks  or  forcfts,  mav  witfi 
greater  fafety  ana  advantage  be  pruned  or  li^ppecl  in  the  fpring, 
or  early  in  the  fummer,  than  in  the  winter  fealon;  as  the  com- 
pofition,  when  properly  applied,  repels  the  flow  of  the  juices 
through  the  wound,  caules  a  more  attive  vegetation,  and  af- 
fifts  nature  more  power  fully  in  healing  the  wound  at  the  time 
the  fap  is  in  full  vigour,  than  Vvhen  it  is  on  the  decline,  as  in 
auturnn  and  winter. 

It  is  alio  neceirary  to  remark,  that  both  fruit  and  forefl 
trees  (parliculaily  thole  which  grow  in  the  (hade)  are  very  lia- 
ble to  be  afi'etled  withdifordeis  proceeding  horn  ihegrowthof 
liver- wort,  and  various  kinds  of  mofs,  that  adhere  to  the  outer 
bark  of  the  tree,  and  frequently  gain  a  confideiable  thicknefs, 
that  not  only  prevents  the  natural  flow  of  tlie  juices,  but  caufes 
a  llagnation  in  the  circulation,  and  brings  on  decay;  which, 
after  deihoying  the  outer  bark,  penetrates,  by  decrees  deeper 
into  the  wood.  When  this  circum fiance  is  obierved,  care 
fhould  be  taken  to  clear  the  whole  bark  of  the  tree  from  thefe 
growths ;  and  where  it  is  infe6fed,  to  fcrape  or  paie  it  away. 
When  the  body  of  the  tree  is  thuscleanfed  Irom  infc6lion,  the 
compofition  fiiould  be  applied  in  a  liquid  iidte,  to  the  parts  fo 
cleaned,  to  clofe  the  pores  ol  the  wood  ;  vvhen  the  tree  will  foon 
acquire  a  frefh  bark,  with  improved  health  and  vegetation.  I 
am  conhjmed  in  thefe  opinions  by  the  many  experiments  and 
various  trials  that  I  have  made  to  afcertain,  by  the  molt  pofi- 
tive  prco's,  the  properties  of  this  coinpofrtion,  before  1  ven- 
tured to  oflPer  it  to  the  public  attemion.  Indeed,  everv  year's 
experience  has  increaled  my  convitfion  of  its  general  utility, 
when  properly  applied  to  the  purpoles  for  which  it  is  recom- 
mended. To  give  a  more  complete  illulfiatiun  ol  its  virtues, 
and  to  place  (he  advantages  arifing  Irom  it  in  a  llronger  light, 
I  Oiall  beg  leave  to  flate  a  few  of  the  very  numerous  experi- 
ir:ents  tiiat  I  have  made  on  the  forefl  trees  in  his  Majefly's 
gardens  at  Kenfington,  where  the  falutary  efle£ls  of  the  com- 
pofition are  evident  to  every  attentive  obferver. 

The  fii  a  trials  of  its  efficacy  were  made  on  !ome  very  large 
and  ancient  clm5,  many  of  v.-hich  were  in  a  moll  decayed  ILte, 


♦  14   OBSERVATIONS  ON  THE  DISEASES,  8cc: 

having  all  their  upper  parts  brol^en,  by  high  v/inds,  from  their 
trunks,  which  were  witlial  fo  hollow  and  decayed,  that  a  fmall 
portion  alone  ol  the  bark  remained  alive  and  found.  Of  thefe 
dees,  I  cut  away,  at  firft,  a  part  only  of  the  rotten  fluff,  from 
the  hollow  of  the  tree,  and  then  applied  the  plaller  to  the  place 
where  theoperationhad  been  performed,  by  way  of  an  internal 
coat  of  the  compofition.  In  a  fliort  time, however,  the  efforts 
of  nature,  with  a  renovated  flow  of  the  juices,  were  clearly 
difcernible  in  their  formation  of  the  new  wood,  uniting  with, 
and  fwellin,{T,  as  it  were,  from  the  old,  till  it  became  a  ftrong 
fupport  to  that  part  of  the  tree  where  the  compofition  had  been 
applied.  I  then  cut  away  more  of  the  rotten  wood  from  the  in- 
fide,  applying  the  plaller  in  the  fame  manner,  with  the  fame 
good  efferts,  and  continued  to  ufe  the  knife  in  proportion  to 
the  acquifition  of  new  wood  ;  fo  that,  from  the  tops  of  thefe 
decayed  and  naked  trunks,  ftems  have  aftually  grown  of  above 
thirty  feet  in  height,  in  the  courfe  of  fix  or  feven  years  from 
the  firfl;  application  ol  the  compofition  ;  an  incontrovertible 
proof  of  its  good  effefcts  in  reftoring  decayed  vegetjtion. 

Many  other  elm  trees  which  had  received  hurts  from 
bruifes  and  other  caufes,  and  where  difeafe  and  decay  were 
already  evident,  after  cutting  away  all  the  infefled  part,  and 
duly  applying  the  plafter,  were  fo  completely  healed,  that  the 
outline  of  the  wound  is  fcarcely  difcernible  on  the  bark,  and 
the  new  wood  is  as  per'cttiy  united  to  the  old,  as  if  it  had  been 
originally  formed  with  the  tree. 

Of  oak-trees  alfo,  which  had  received  very  confider- 
able  damage  from  various  accidents,  as  Idows,  bruiics  and  cut- 
ting of  deep  letters,  the  rubbing  off  the  bark  by  the  ends  of 
rollers, or  wheels  of  carts,  and  mutilated  branches,  a  perfeff  cure 
has  been  made  and  found  timber  produced.  The  acidity,  or 
corrofive  quality,  of  the  juice  of  oak-trccs,  when  obflruffedin 
their  circulation  from  ai:y  of  the  caufes  already  mentioned, 
and  fermenting  with  the  wet  and  moiilure  imbibed  by  the 
wounds  from  the  atmofp'icre,  will  bring  on  difeafe,  and  pro- 
mote decay  ;  for,  notvviihlianding  the  hard  texture  of  the  oak, 
when  once  the  principles  of  decay  begin  to  operate,  the  acri- 
monious juices  feed  the  difeafe,  and  accelerate  its  progrefs,  as 
much,  perhaps,  as  in  trees  of  a  fofter  quality  and  texture;  but 
when  the  diieafed  or  injured  part  is  entirely  cut  away  to  the 
frefh  found  wood,  and  the  compofition  properly  laid  on,  as 
perte6i  a  cure  has  been  made  as  1  have  already  related  in  the 
recovery  of  the  elm  trees.  Indeed,  when  I  lefie^l  that  the  oak 
has  been  the  boad  of  cur  early  anceflors,  ,'!nd  the  means,  un- 
der the  blelTing  of  God,  of  affording  prote6ticn  and  faiety,  as 


OF  FRUIT  AND  FOREST  TREES.  21$ 

well  as  accumulating  honour  and  wealth  to  the  nation,  what 
language  can  fufficiently  deplore  that  wantot  public  fpirit,  and 
that  ftrange  inattention  to  the  preiervation  and  increal'e  ot  this 
ftaple  tree,  which  fuffers  fuch  numbers  of  liatcly  oaks  to  go 
to  decay  ;  in  which  difgracetul  ftate  they  remain  to  upbraid 
their  poUeffors,  as  foes  to  the  commerce  and  naval  glory  ot 
the  kingdom  ! 

Various  experiments  have  alfo  been  made  on  other  forelt 
trees,  as  afh,  limes,  chefnuts,  and  fycanaores,  that  had  received 
the  feverai  injuries  to  which  they  are  expofed  ;  as  well  as  many 
of  the  refinous  kinds,  luch  as  the  cedar  of  Lebanon,  and  oth- 
ers ot  the  pine  tribe;  in  all  ot  which  I  have  experienced  a  de- 
gree of  fuccefs  that  exceeded  my  molt  fanguine  expe6fations. 

As  I  feel  a  ftrong  folicitude  to  render  my  experiments  of 
the  moil  extenfive  advantage  to  the  community,  and  in  partic- 
ular to  the  proprietors  of  landed  ellatcs  througliout  the  kino-- 
dom,  I  beg  leave  to  recommend  to  their  particular  attention, 
that  all  foreit  trees,  whether  felled  with  a  law  or  an  axe,  may 
be  cut  near  to  the  ground  ;  at  the  fame  time  carefully  preferv- 
ing  the  (lump  and  roots  from  any  further  injury.  The  furface 
fliouid  then  be  made  qui'.e  fmooth,  when  the  compofition  may 
be  fpread  over  the  whole  furtace  according  to  the  direftions 
already  given.  It  (hould,  however,  be  obferved,  that  ihecom- 
pofition,  when  employed  tor  this  particular  purpofe,  fhoul  J 
have  an  equal  quantity  of  the  powder  ot  alabatier  mixed  with 
the  dry  powder  generally  direfted  to  be  ufed  after  the  compo- 
fition is  laid  on,  in  order  to  render  the  furface  harder,  and  of 
courfe  better  able  to  refill  the  bad  cfFefts  of  the  dripping  of 
trees,  ot  rain,  troft,  and  fnov\r.  But  this  addition  is  by  no 
means  neceiTary  in  the  ufual  application  to  the  fides  of  trees. 

In  confequence  ot  this  procefs,  the  vigour  of  the  roots  will 
operate  fo  powerfully  in  the  courfe  of  the  fucceeding  fpring, 
that  a  confiderable  number  of  buds  or  branches  will  ihoot  forth 
round  the  flump,  which,  with  proper  care  and  attention,  may 
be  trained  to  many  valuable  purpofes,  either  ftraight  or  crook- 
ed, for  knee-timber,  or  other  ufes  ;  and,  by  retaining  only  fo 
many  of  thefe  Ihoots  as  are  defigned  to  grow  for  any  particular 
intention,  more  than  one  half  \vi\\  be  faved,  in  point  of  time, 
according  to  the  proportions  of  common  growth  ;  For  it  a 
young  tree  be  planted  in  a  foil  equal  in  quality  to  thefiteof  the 
old  flump,  the  ihoot  growing  tiom  the  latter  will,  in  eight  or 
ten  years,  attain  to  a  fize  which  the  Tingle  plant  will  hardly  ac- 
quire in  twice  that  period.  There  are  alio  many  ufeful  pur- 
pofes ot  hufbandry,  as  hop- poles,  and  other  poles  ufed  on  va- 
rious occafions,  for  which  a  number  of  flioots  may  be  trained 


2x6    OBSERVATIONS  ON  THE  DISEASES,  Sccl 

from  one  ftump,  whofe  fertile  juices  will  (hortlyrear  a  healthy 
and  numerous  offspring  around  It.  Very  particular  attention, 
however,  Oi'iuld  be  paid  to  regulate  their  number,  according 
to  the  lize  and  vigour  ot  the  ftump.  It  would  certainly  be 
proper  to  leave  more  of  them  at  firfl  than  are  intended  to  be 
lefcrved  for  final  ufe,  in  order  to  draw  up  the  fap  ;  if  too  few 
are  left,  they  will  be  liable  to  burff,  from  the  fuperabundant 
flow  of  the  juices  from  the  old  flock  :  To  prevent  which  in- 
convenience^  they  fliould  be  cut  away  by  degrees,  always  ap- 
plying the  compofition  as  they  are  cut,  and  leaving  the  fine  ft 
Item  to  produce  the  new  tree,  which  will,  in  time,  cover  the 
old  Ihimp,  and  leave  notbmg  but  a  faint  kind  of  cicatrix  at  the 
jun£lion  of  the  old  and  new  part  of  ttie  tree. 

It  is  needlefs  for  me  to  infifl  on  the  great  advantages 
which  land  proprietors  and  farmers  will  deiivefiom  this  meth- 
od of  managing  their  woods  and  coppice  grounds,  wherever 
they  may  be.  In  many  counties  of  England,  coppice,  or  un- 
derwood, is  an  article  in  very  great  demand  for  charcoal,  com- 
mon fuel,  or  the  purpofes  of  particular  manufactories,  as  well 
as  to  furnifli  a  variety  ut  articles  for  hufbrrndry  and  domellic 
convenience. 

It  would  be  equally  unnecefl^iry  to  enlarge  on  what  muft 
be  fo  evident  to  the  molt  ordinary  under Randing,  the  great 
national  advantage  which  may  be  deri'/ed  from  tfie  ufe  of  this 
compofition,  by  preferving  and  increafing  the  native  fupplies 
of  our  country  for  the  fupport  of  that  navy  which  is  to  proteft 
it.  Nor  need  I  urge  to  the  man  of  tafle,  and  the  lover  of  land- 
f'cape  beauty,  what  a  ufeful  help  it  may  afford  to  the  delight- 
ful modern  art  of  ornamental  horticulture. 


Library 
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APPENDIX. 


£.  a 


J 


APPENDIX. 

No.  1. 
Land  Revenue  Office,  April  17,  17S9.' 


SIR, 


JlSeing  informed  that  you  have  difcoverecl  a  method  of  cur- 
ing defefts  in  growing  trees  of  all  ages,  which  may  have  fuf- 
tained  damage  from  any  caufe  whatever,  we  wilh  to  be  fa- 
voured by  you  with  an  anfwerto  the  toliowing  queftions,  rela- 
tive to  injuries  done  to  the  bark  of  oak-trees,  and  the  means 
of  preventing  dele£fsin  the  timber  arifingfrom  that  caufe,  vi25. 

1.  Suppofing  a  piece  of  bark  of  five  or  fix  inches  fquare 
to  be  cut  from  the  fide  of  an  oak-tree  of  any  fize,  from  twenty 
feet  to  one  load  or  more,  fo  as  to  lay  the  wood  bare,  and  that 
letters  or  figures  were  burnt  or  Ifamped  with  fharp  inftruments, 
into  folid  wood,  where  the  bark  was  fo  taken  off,  and  the  tree 
left  in  that  flate  fo  long  as  it  Ihould  continue  Handing,  what 
effeft  do  you  think  would  be  produced  by  fuch  proceis  upon 
the  body  of  the  tree ;  whether  it  would  continue  to  grow,  and 
increafe  in  fize  in  the  part  from  which  the  bark  was  taken;  or 
■whether  any,  and  what  detriment  would  enfue  from  it  to  the 
timber,  if  no  means  were  ufed  to  prevent  it;  and  whether 
fuch  detriment,  if  any,  would  extend  further  than  the  limits 
of  the  part  deprived  of  its  bark  ? 

2.  If  you  fliould  be  of  opinion  that  oak-trees  would  fuf- 
tain  any  material  detriment,  or  become  in  any  degree  defec- 
tive, from  the  caufe  above  flated,  do  you  know  any  means  by 
which  fuch  detriment  may  be  cfFe6fual!y  prevented,  in  trees 
which  have  remained  in  that  (fate  from  four,  five  or  fix  months 
to  a  year ;  fo  as  to  reflore  the  bark,  and  prevent  the  trees  from 
becoming  defeflive,  and  unfit  for  the  ufe  of  the  navy  ? 

3.  If  you  fiiould  be  able  fo  fugged  a  complete  remedy  for 
fuch  defefts,  and  it  the  remedy  would  be  cflefcted  by  means 
peculiar  to  yourfelf,  and  unknown  to  others,  we  wi(h  to  know 


220  OBSERVATIONS  ON  THE  DISEASES.  8cc. 

if  you  would  be  willing  to  undertake  to  apply  it,  or  fuperin- 
tend  or  dire6l  the  application  of  it  by  per  Tons  properly  in- 
ftru6led  by  yourfelf,  to  any  number  ot  tiecs  that  might  require 
it  in  any  of  the  royal  lorefls  ? 

4.  In  cafe  there  fhould  be  occafion  to  apply  fuch  a  rem- 
edy to  a  very  confiderable  number  of  trees  in  the  flaie  above 
defcribed,  we  wifh  to  know,  as  nearly  as  pofTible,  what  ex- 
pence  the  application  would  be  attended  v/ith,  by  the  hundred, 
or  thoufand,  or  any  given  number  of  trees,  including  labour, 
materials,  and  every  incidental  expence  ? 

We  flialj  be  glad  to  receive  an  anfwer  to  thefe  enquiries 
with  all  convenient  fpeed,  and  are, 

Sir, 

Your  moft  obedient  Servants, 

JOHN  CALL, 

JOHN  fORDYCE. 

Mr,  For/yik. 


No.  2. 
To  the  Honourable  the  Commijponers  oj  the  Land  Revenue. 

Royal  Gardens,  Keufington,  April  24,  1789. 
HONOURED    SIRS, 

A  O  the  letter  you  have  been  pleafed  to  honour  me  with,! 
^^S  '"  general  to  fay,  that,  from  many  years  attention  to  fruit 
and  foreft  trees,  I  have  obferved  every  wotmd^ruife,  or  in- 
jury ;  even  the  wanton  cutting  of  the  initials  of  a  name  on  the 
bark  ot  a  tree,  has  been  attended  with  raifchief,  and  Iras  often 
brought  on  the  dcflruftion  of  the  tree,  efpeciaily  if  old.  In 
particular  I  beg  to  lay,  that  if  a  tree  be  young,  nature  will  ex- 
ert herfelf  to  recover  from  the  injury  ;  but  if  the  tree  be  old,  it 
will  ceafe  to  grow  about  the  injured  part,  will  not  increale  in 
iize,  the  wound  will  daily  increafe,  and  in  time  deftroy  all  the 
timber  of  the  tree;' 


OF  FRUIT  AND  FOREST  TREES.  221 

In  anfwer  to  the  fecond  queftion,  I  beg  to  fay,  that  oak- 
trees  are  equally  liable  to  decay  and  detiiir.cnt,  as  all  other 
trees,  though  tlieir  decay  will  be  proporiionably  How,  as  they 
are  iefs  porous  than  many  other  trees  o!  our  ifland  ;  thoiigh  I 
fhould  add,  that  aher  oak-trees  are  fo  tar  decayed  as  to  hold 
water,  their  decay  is  as  rapid  as  mod  other  trees.  In  anfwer 
to  the  queftion,  "  Do  you  know  any  means  by  which  fnrh  de- 
triment may  be  cflrcdi;a!ly  prevented  ?"  I  beg  to  fay,  that  aher 
many  years  clofe  apj^iication,  and  Itritily  critical  obfervation, 
1  am  fully  convinced,  that  upon  the  excifion  of  the  decayed 
part,  and  the  application  of  a  compo{i;ion,  it  is  poflible  to  heal 
any  wounded  tree,  and  even  to  re/lore  it  to  its  former  health,  if 
there  be  only  an  inch  or  two  of  bark  remaining  to  carry  on  the 
circulation  of  the  vegetable  economy.  This  is  no  theory,  but 
is  demonftrated  bv  a  great  variety  of  experiments  on  fruit  and 
forell  trees  In  his  Majefty's  gardens  at  Kenfington,  now  under 
my  care  ;  and  vvhich  trees,  upon  examination,  have  convinc- 
ed all  thofe  who  viewed  them,  of  the  prafciicability  of  produc- 
ing the  fineit,  cleaneft,  and  moil  prolific  branches  trom  ft umps 
in  a  ftate  of  decay  :  And  with  confidence  I  can  alFert,  that  I 
have  fucceeded  fo  well  with  his  Majefty's  fruit  trees,  that  by 
cutting  out  the  difeafed  and  dead  wood,  the  trees  have  pro- 
duced more  and  finer  fruit  in  two  and  three  years,  than  a  tree 
newly  planted  will  in  thirteen  or  fourteen  years  ;  and  this  ad- 
vantageous circumftance  is  equally  vifibie  in  the  experiments 
I  have  made  on  elms,  where  nothing  remained  but  the  bark. 
The  oak,  from  experience,  I  find  equally  as  curable  as  any 
other  tree  ;  the  bark  may  be  reftored,  and  the  trees  ren- 
dered as  lit  for  the  navy,  as  though  they  never  had  been  in- 
jured. 

In  anfwer  to  the  third  queftion,  I  fay,  that  I  am  able  to 
*'  fuggeft  a  complete  remedy  for  the  defe£fs ;"  and  that  reme- 
dy 1  fuppofe  to  he  known  only  to  myfelf,  as  it  is  not  a  fecret 
drawn  from  books,  or  learned  from  men,  but  the  effeft  of  clofe 
application,  and  repeated  experiments.  As  to  undertaking  the 
application  of  the  remedy,  I  muft  reqaeft  you  will  have  the 
goodncfs  to  permit  me  to  fay,  that  as  a  feivant  of  his  Majefty, 
I  do  not  think  mvfelf  at  liberty  to  form  any  engagement  that 
muft  inevitably  call  me  for  a  time  from  his  iM^qcfty's  fcrvice 
in  his  royal  j^arc'ens  at  Kenfington  ;  but  ihould  his  Majefty  be 
graciouily  pleafed  to  think  my  fervices  would  be  productive 
of  a  national  good,  and  will  condefcend  to  permit  me  to  be 
abfent,  I  fliall,  with  the  greatcfl  pleafurc  and  alacrity,  engage 
in  the  undertakir;^. 


S22    OBSERVATIONS  ON  THE  DISEASES,  Sec. 

I  beg  permifiion  to  lay  before  your  Honourable  Board 
feveral  fpecimens  ot  parts  ot  trees  which  have  been  injured  in 
a  manner  fimilar  to  thofe  you  have  alluded  to  ;  others  which 
have  been  healed  by  the  method  I  have  before  mentioned. 
But  the  mofl  effeflual  means  of  demonfirating  the  utility  of 
this  application,  is  the  many  fruit  and  fore  ft  trees  now  grow- 
ing in  his  Majefty's  royal  gardens  at  Kenfington,  which  I  fhall 
be  happy  to  (hew  you. 

Your  Honourable  Board,  confidering  the  fiiortnefs  of 
time,  will,  I  truft,  make  every  allowance  for  any  inaccuracy 
in  this  anfwer  to  the  letter  you  favoured  me  with*  and  permit 
me  to  fubfcribe  myfelf, 

With  the  greatefl  refpe£l. 

Your  mofl  obedient. 

Humble  Servant, 

WILLIAM  FORSYTH. 
To  the  Honourable  the 

CommiJJi oners  of  the  Land  Revenue. 


Land  Rev inue  OJfice,  Jpril  2^,  1789. 

SIR, 

W  E  have  received  your  letter  of  yeflerday's  date,  which 
contains  a  very  clear  and  fatisfaftory  anfwer  to  our  enquiries 
refpefting  the  efFe6fs  ot  injuries  done  to  the  bark  of  oak-trees, 
and  the  means  ot  preventing  damage  to  the  timber  irom  that 
caufe  ;  and  the  fpecimens  lent  with  your  letter  affjrd  the 
mofl  convincing  proofs  both  of  the  deftru6five  confequences 
arifing  from  even  flight  injuries  to  the  bark,  when  no  means 
are  ufed  to  prevent  them,  and  of  the  efficacy  of  your  difcovery 
for  preventing  and  curing  defefts  in  timber  proceeding  from 
that  fource  ;  but  we  obierve  that  you  have  not  given  an  an- 
fwer to  our  enquiry  as  to  the  expence  which  the  application 
of  the  remedy  you  have  difcovered  would  be  attended  with,  by 
the  hundred,  or  thoufand,  or  any  given  number  of  trees,  in 
cafe  there  fliould  beoccafion  to  apply  it  to  a  very  confiderable 
number  :  We  therefore  repeat  our  recjucff,  that  you  will  bo 


OF  FRUIT  AND  FOREST  TREES. 


"i 


fo  good  as  to  inform  us,  as  nearly  as  you  can,  whereabouts 
would  be  the  expence  ot  fucli  appHcation,  includuig  labour, 
materials,  and  all  incidental  charges,  but  exclufiveot  any  re- 
ward to  yourfell  tor  difclofing  the  compohtion  tor  the  benefit 
ot  the  public,  which  we  conceive  fhould  be  given  feparately. 

We  are,  Sir, 

Your  moll  obedient  Servants, 

JOHN  CALL, 
JOHN  FORDYCE. 

Mr,  William  Forjyth. 


No.  3. 

Ito  tht  Honourable  the.  Commijjioners  of  the  Land  Revenue^ 

Royal  Gardens,  Ktnfington,  April  i8,  1789, 

HONOURED  SIRS, 

1  PRESUME  I  need  not  again  affign  the  reafon  why  I  omit- 
ted in  my  former  letter,  mentioning  the  expence  which  will 
be  incurred  by  cutting  out  the  injured  parts  of  the  trees,  and 
the  application  ot  my  compofitiun.  I  have  endeavoured  to 
think  ot  every  probable  charge  that  will  accrue;  and,  upon 
an  accurate  calculation,  am  convinced  it  will  not  exceed  fix- 
pence  per  tree.  It  may  not  be  improper  here  to  obferve,  that 
this  calculation  includes  the  labour  of  the  men  for  the  opera- 
tion ;  the  compofition,  and  the  application  ot  it ;  and  alfo  an 
after  review,  that  the  healing  of  the  tiees  is  going  on  well ; 
but  I  fhould  alfo  obferve,  that  in  this  expence  I  have  not  put 
down  any  thing  for  myfelf,  leaving  that  wholly  and  altogether 
to  your  further  confideration. 

I  am,  honoured  Sirs, 

With  great  refpecV, 

Your  mod  obedient 

Humble  Servant, 

WILLIAM  FORSYTH. 


224   OBSERVATIONS  ON  THE  DISEASES,  &c. 


••0""<>-" <>••••<>•• 


No.  4. 

July  24,  1789; 


RESOLVED, 


1  HAT  an  humble  addrefs  be  prefented  to  his  Majefty,  that 
he  will  be  gracionily  pleafed  to  give  direftions  for  m^iking 
fuch  enquiries  as  fhail  be  thought  necelTary  tor  the  purpofe 
of  afceitaining  the  efficacy  of  a  remedy  invented  by  William 
Forfyth,  for  curing  defecls  in  trees,  arifmg  from  injuries  in 
the  bark  ;  and  in  cafe  the  fame  Ihciii  djjpear  likely  to  be  of 
public  utility,  to  order  fuch  recompence  to  be  made  to  the 
faid  William  Forfyth  on  the  difclofure  thereof,  as  his  Majeity 
Ihall  judge  proper;  and  to  affure  his  Majefty,  that  this  houfe 
will  make  good  the  fame. 


No.  5. 

Land  Revenue  Office,  Scotland  Yard,  Dec.  11,  179O, 

MY  LORDS  AND  GENTLEMEN, 

JljLaving  reprefented  to  the  Lords  CommifTioners  of  his 
Majefly's  Treafury,  that,  in  purfuance  of  their  Lordfhips  de- 
fire,  we  had  written  to  tiie  feveral  noblemen  and  gentlemen 
mentioned  in  the  lift,  ol  which  a  copy  was  fentto  each  of  you, 
requefling  to  know  whether  they  would  have  the  goodnefs  to 
make  the  neceflary  examinations  and  enquiries,  to  afcertain 
the  efFefl  of  the  experiments  made  by  Mr.  Forfyth,  of  the 
compofition  difcovered  by  him  for  curing  deleft s  in  trees  ; 
and  that  twelve  of  thofe  noblemen  and  gentlemen,  here  under 
named,  and  to  whom  this  letter  is  addreffed,  had  fignified 
their  willingnefs  to  afTift  in  the  propofed  examination  ;  we 
have  now  the  honour  to  inform  you,  that  their  lordfhips  have 
been  pleafed  to  fignify  to  us,  that  they  approve  of  their  exam- 
ination being  made  by  thole  noblemen  and  gentlemen,  or  any 


OF  FRUIT  AND  FOREST  TREES.  ,25 

feven  or  more  of  them  ;  anA  to  rcquefl  that  yon  will  be  pleaf- 
cd  to  take  fiich  fteps  as  you  fhall  think  neccfFary,  lor  alcer- 
taining  the  efficacy  of  the  laid  compofiiion  for  curing  injuries 
and  detects  in  trees,  and  to  addrefs  the  refaltof  your  exarain- 
ation  to  the  ioids  ot  the  treafury. 

Among  the  ufes  to  which  the  compofition  in  queftion  is 
fald  to  be  applicable,  that  which  appears  to  us  more  immedi- 
ately coHne6ied  with  the  objects  relerred  by  parliament  to  our 
confidcra'ion,  is,  the  cure  ot  mjuries  and  detef.ts  in  foreft  trees 
cfpecially  the  oak  :  And  we  beg  leave  particularly  to  recom- 
mend it  to  you  to  examine, 

Whether  the  compofition  appears  to  be  efficacious  for  the 
purpofcot  refloring  the  bark  ot  an  oak-tree  which  has  beea 
cither  cut  or  accidentally  torn  off,  fo  as  to  prevent  fuch  inju- 
ries or  detefcls  in  the  timber  as  are  commonly  tound  to  pro- 
ceed from  that  caufe  ; 

And  whether  the  application  of  the  compofition  to  the 
parts  ot  torell  trees  where  limbs  or  branches  have  been  cut  or 
torn  off,  appears  to  be  efficacious  for  the  preventing  or  curing 
injuries  and  detects  in  timber,  proceeding  from  that  caufe  ? 

We  prefume,  widi  great  deference,  that  you  will  think  it 
proper  to  point  out  any  other  ufes  to  which  the  compofition 
may  appear  to  you  to  be  applicable,  with  advantage  to  the  pub- 
lic ;  and  we  requefl  that  you  will  be  pleafed  to  tavour  us  with 
a  copy  ot  your  refolutions,  or  report  to  the  treafury  thereon. 

We  have  the  honour  to  be, 

My  Lords  and  Gentlemen, 

Your  raofl  obedient  humble  Servants, 

CHARLES  MIDDLETON, 
JOHN  CALL, 
JOHN  FORDYCE. 

The  Marquis  of  Ahcrccrn. 
Earl  of  Upper  OJfory. 
Lord  Vijcount  Barnngton, 
Lord  Frederick  Campbell. 
Sir  George.  Vonge,  Bart.  K.  B. 
John  Rolls,  Efq. 
Philip  Stephens,  Efq. 
C.  M  Pierrepont,  Efq, 
William  Pult^ney,  E/q, 
Robert  Barclay,  Efq. 
Hans  Sloane,  Efq. 
William  Mainzvaring,  Efq. 

F2 


S26   OBSERVATIONS  ON  THE  DISEASES,  &c. 


••<>■  .<>.■..<>....<>•■••<>•. 


To  the  Lords  Covimjjficners  oj  his  Majejly's  Treajury. 

MY    LORDS, 

Xaaving  met  on  Saturday,  at  Kenfington,  in  conipliance 
vv'iih  the  delires  ot  your  LordOiips,  communicated  to  us  by 
the  Commiffioneis  ot  the  Land  Revenue,  we  endeavoured  to 
take  every  meaiure  lor  the  inveliigation  requefted  ot  us  that 
the  time  and  circumilances  permitted;  and  we  conceive  that 
the  heft  and  rnoll  fa:isfatiory  mode  of  leporting  to  your  lord- 
ihips  the  refult  oi  that  invertigation  will  be,  to  fpecify,  as 
Ihuiily  as  may  be,  the  Ueps  we  took  ;  the  obfervaiions  we 
made  ;  and  our  opinions,  tounded  both  upon  what  we  our- 
ielvcs  fawf,  and  upon  fuch  documeiits  as  appeared  to  us  au- 
ihenlic  and  convincing. 

After  relerring  to  the  laft  letter  addrelTed  to  us  by  the 
Cominiflioners,  in  order  that  we  might  keep  in  view,  as  much 
as  polFible,  the  obje£is  more  particuiariy  recommended  to  our 
attention,  we  proceeded  firft  to  read  a  ilatement  by  Mr.  For- 
iyth,  of  the  pioperties  of  his  compohtion,  and  then  to  infpeft 
and  examine  the  various  fpecimeiis  and  documents  laid  before 
us  by  him,  tending  to  prove  and  illulfrate  thofe  properties. 

Our  inveiligation,  thus  tar,  having  proved  as  fatistaflory 
as  the  nature  of  it  admitted,  we  thought  it  right  to  require  Mr. 
Foifyth  to  fhew  us  fuch  trees  in  Kenfington  Gardens  as  (hav- 
ing fieen  injured  or  decayed  by  whatever  caufe)  had  been  {bene- 
fited by  the  application  ot  this  compohtion  ;  and  we  defired 
liim  to  lliew  us  what  fpecimens  he  could  of  fuch  trees  in  all  the 
liiigcs  of  their  amendment  and  recovery.  In  confequence  of 
this  requifition,  we  were  condufcted  to  many  toreft  trees  of 
diflferent  kinds,  viz.  elms,  limes,  and  horfe-chefnuts,  in  which 
holes  and  v/ounds,  in  foine  in  fiances  ieveral  feet  in  length,  and 
Of  a  conhucrable  width  and  depth,  had  been  completely  filled 
up  with  found  wood,  fo  as  the  outline  ot  the  wound  remained 
barely  difcernable  in  the  bark.  We  examined  many  others 
in  an  evident  If  ate  ot  prcgrefs  towards  a  fimilar  cure,  and  we 
could  not  difcover  any  one  ot  the  experiments  that  fell  under 
our  obfervation,  of  v.'hlch  we  had  the  lea  ft  reafon  to  doubt  the 
fuccefs.  We  examined  alfo  fcveral  experiments  upon  trees 
which,  flanding  near  each  other,  liad  been  cut  down,  and  to  the 
ftems  of  which  the  compofnion  had  been  applied,  while  the 


OF  FRUIT  AND  FOREST  TREES.         227 

others  had  been  left  to  nature:  The  unirorm  refult  of  thcfe 
experiments  appeared,  that  thofe  ftems  to  which  the  compofi- 
tion  had  been  applied  had  (hot  up  into  healthy  viaorons  trees 
in  far  lefs  time  than  we  fhould  have  conceived  pofiible  :  While 
thole,  lelt  to  unalfilled  nature,  had   only   produced  irregular, 
unhealthy  fiioots,  and  were  apparently  in   a  Ibte  of  decay. — 
Several  experiments  hnd  alfo  been  made  on  decayed  and  hol- 
low  ftumps  (where  liiile  or  notliinrr  but  hark  remained)  oE 
elms  of  very  confulerable  fize  and  ajrc  :   From  thefe  ftumps, 
by  the  application  of  the  compofition,  healthy  trees  have  ilTued, 
which  have,  in  the  fpace  of  five,  fix,  (even,  or  eight  years,  at- 
tained to  a  fize  and  height  which  it  appears  to  us  that  trees 
fown  or  planted  Teldom  attain  to  in  thrice  the  time.     With  a 
view  to  afcertain,  as  far  as  was  in  our  power,  the  quality  of 
that  wood  which  by  the  application  of  the  compofition  had 
been  formed  in  the  decayed  and  injured  parts  of  trees,  wc  cut 
pieces  of  it  out,  and  compared  them  with  other  pieces  cut  out 
of  the  original  wood  of  the  fame  trees,  and,  after  as  accurate  a 
fecretingand  compzrifon  as  we  were  enabled  to  make,  we  could 
not  difcover  any  difference  either  in  the  colour  or  texture. 

Upon  our  obferving  to  Mr.  Forfyth,  that  we  had  not  yet ' 
feen  any  fpecimens  of  the  operations  of  his  compofition  upon 
oak-trees,  he  informed  us,  that  having  at  firft  confined  his  ex- 
periments to  other  trees,  which  were  in  a  ftate  of  greater  de- 
cay, he  had  none  of  the  fame  date  (viz.  from  two  to  eight  years) 
to  fhew  us,  but  that  we  might  fee  many  fpecimens,  of  near  two 
years  (landing,  equal  in  their  progrefs  to  the  reft  :  According- 
ly, we  examined  various  experiments  upon  oaks ;  of  which  the 
progrefTive  ftate  was  fo  perfeflly  fimilar  to  that  of  the  other 
fpecies  of  trees,  that  we  fhould  not  be  juftified  in  any  doubt 
upon  that  head  ;  the  event,  alfo,  of  comparing  the  new  wood 
with  the  old  was  the  fame. 

To  report  at  large  our  obfervatlons  upon  the  efFefls  of  the 
compofition  applied  to  the  different  fruit  trees,  would  be  little 
more  than  a  repetition  of  what  we  have  already  faid  ;  the  time 
of  the  year  would  onlv  allow  us  to  remark  the  rapid  growth  of 
the  branches  and  (hoots  wlierever  the  compofition  had  been 
applied  to  the  moft  decayed  and  injured  ftems. 

We  deem  it  unneceffary  to  enter  into  any  detail  of  the 
collateral  information  and  documents  which  confirmed  the 
imprefhons  refulting  from  our  perfonal  obfervations,  perluad- 
ed  that  your  lordfhips  will  believe  we  omitted  no  means  in 
our  power  to  form  our  judgments. 

We  will  therefore  only  add,  thit,  from  all  we  faw  and 
heard,  we  have  reafon  to  believe,  and  confequently  do  not  iicfi- 


228   OBSERVATIONS  ON  THE  DISEASES,  &c. 

tate  to  exprefs  our  conviftion,  that  Mr.  Forfyth's  compofitlon 
is  a  difcovery  which  may  be  highly  beneficial  both  to  individ- 
uals and  the  public. 

We  have  the  honor  to  be 

Your  Lordfhips  obedient  Servants, 

ABERCORN, 

FREDERICK  CAMPBELL, 
WILLIAM  PULTENEY, 
CHARLES  PIERREPONT, 
HANS  SLOANE, 
GEORGE  YONGE, 
PHILIP  STEPHENS, 
ROBERT  BARCLAY, 
JOHN  ROLLE, 
WILLIAM  MAINWARING. 


No.  6. 


j^N  confequence  of  an  addrefs  of  the  Houfe  of  Commons  to 
his  Majefty,  and  of  an  examination  made  by 

The  Marquis  of  Abercorn,  Sir  George  Yonge,  Bart. 

Lord  Frederick  Ca?npbeU^  Philip  Stephens,  E/q. 

William  Pulteney,  Efq.  Robert  Barclay,  E/q. 

Charles  Pierrepont,  EJq.  John  Rolle,  EJq.  and 

Hans  Sloane,  Efq.  IVilliajn  Mainwaring,  Efq. 

and  their  report  to  the  Lords  CommifTjoners  of  his  Majefty's 
Treafury.  refpe£ting  the  efficacy  of  a  compofition  difcovered 
by  Mr.  William  Forfyth,  tor  curing  injuries  and  defe6is  in 
trees,  his  Majefty  has  been  pleafed  to  grant  a  reward  to  Mr. 
Forfyth,  for  difclofing  the  method  ot  making  and  ufing  that 
compofition;  and  the  following direflions  for  that  purpofeaie 
publifhed  accordingly : 


OF  FRUIT  AND  FOREST  TREES.         225 


Royal  Gaidens,  Kcnfing(on,  May  ii,  1791. 


BireBionsJor  making  a  Compofilion  for  curing  Difcafcs,  Dc- 
Je&Syartd  Injuries,  in  a/i  kinds  of    '^     '■         '  '""      "  "" 
and  the  Metlu'>d  oj  preparing  the  Tree 
fojilion,  by  William  Forsyth. 


Je&s,  and  Injuries,  in  all  kinds  of  Fruit  and  Forejt  Trees, 
and  the  Metlu^d  0/  preparing  the  'Trees  and  laying  on  tkeCom- 


X  AKE  one  bufhel  of  frefh  cow  dung,  half  a  bnOicl  of  lime 
rubbifh  of  old  biiilclings  (that  tion:i  the  ceilings  ol  rooms  is 
pielerable,)  halt  a  bulhel  of  wood-afhes,  and  a  lixteenth  part 
of  a  bufhel  of  pit  or  river  fand  :  'i  he  ihiee  lall  aiiicks  are  to 
be  fitted  fine  betore  they  are  mixed  ;  then  work  them  well  to- 
gether with  a  fpade,  and  afterwards  with  a  v/oodcn  beater, 
until  the  flufF  is  very  ftiiooth,  like  firffe  plaller  ukd  lor  the 
ceilings  of  rooms. 

Thecompofition  being  thus  made,  care  muft  be  taken  to 
prepare  the  tree  properly  tor  its  application,  by  cutting  away 
all  the  dead,  decayed  and  injured  parts,  till  you  come  to  the 
treth  found  v.'cod,  leaving  the  turtace  of  the  wood,  very 
fmooth,  and  rcunding  off  the  edges  ot  the  hark  with  a  draw- 
knile,  or  other  inftrument,  perletlly  fmooth,  which  niuft  be 
particularly  attended  to  ;  then  lay  on  the  platter  about  one 
eighth  ot  an  inch  thick,  all  over  the  part  where  the  wood  or 
bark  has  been  fo  cutaway,  hnifhing  off  the  edges  as  thin  as 
pofTible:  Then  take  a  quantity  of  dry  powder  ot  wood-afiies 
mixed  with  a  fixth  part  ot  the  fame  qaantiiy  of  the  afhes  of 
burnt  bones;  put  it  into  a  tin  box,  wiih  holes  in  the  top,  and 
ftake  the  powder  on  the  furtace  ot  the  plultcr,  till  the  whole 
is  covered  over  with  it,  letting  it  remain  tor  halt  an  hour,  \o 
abforb  the  moi'fture;  then  apply  more  powder,  rubbing  it  on 
gently  with  the  hand,  and  repeating  the  application  ot  the 
powder  till  the  whole  platter  becomes  a  dry  fmooth  furtace. 

All  trees  cut  down  near  the  ground  fhould  have  the  lur- 
face  made  quite  fmooth,  rounding  it  off  in  a  fmall  degree,  as 
before  mentioned  ;  and  the  dry  powder  diretled  fo  be  lu'ed  af- 
terwards fiiould  have  an  cquil  quantity  ot  powder  ot  alabafler 
mixed  with  it,  in  order  the  better  to  refill  the  dripping  ot  trees 
and  heavy  rains. 

If  any  of  the  compofiiion  be  Icit  for  a  future  occafion,  it 
fhould  be  kept  in  a  tub,  or  other  vetlc!,  and  urine  of  any  kind 


i30  OBSERVATIONS  ON  THE  DISEASES,  Sec. 

poured  on  it,  fo  as  to  cover  the  fui  face ;  otherwife  the  attnof- 
phere  will  greatly  hurt  the  efficacy  of  the  application. 

Where  lime  rubbi{h  of  old  buildings  cannot  be  eafi'y 
got,  take  pounded  chalk,  or  common  lime,  alier  having  been 
flaked  a  month  at  leaft. 

As  the  growth  of  the  tree  will  gradually  afFeft  the  plaffer, 
by  railing  up  its  edges  next  the  bark,  care  fhould  be  taken, 
where  that  happens,  to  rub  it  over  with  the  finger  when  occa- 
fion  may  require  (which  is  beft  done  when  moiftened  by  rain,) 
that  the  plafter  may  be  kept  whole,  to  prevent  the  air  and  wet 
from  penetrating  into  the  wound. 

WILLIAM  FORSYTH. 

William  Forfyth,  of  Kenfington,  in  the  county  of  Mid- 
dlefex,  gardener,  maketh  oath,  and  faith,  that  the 
foregoing  is  a  true  account  of  the  method  of  making 
andufing  the  compofiiion  difcovered  by  him  for  cur- 
jnfT  difeafes,  defe£ls  and  injuries,  in  fruit  and  torefl 
trees :  and  which  compofition  was  applied  by  him  to 
the  trees  in  his  Majefly's  gardens  at  Kenfington, 
fliewn  to  the  noblemen  and  gentlemen  to  whom  it 
was  referred  to  examine  the  efficacy  of  the  faid  com- 
pofition. 

WILLIAM  FORSYTH. 

Sworn  at  the  Land  Revenue  Office  in  Scotland  Yard, 
the  eleventh  day  of  May,  ij^i,  before  iis, 

.     CHARLES  MIDDLETON', 

JOHN  CALL, 
■      JOHN  FORDICE. 


OF  FRUIT  AND  FOREST  TREES.  231 


.•<>- -O-O'-O" 


No.  7. 

Additional  Diredions for  Making  and  Ufing  the  Compofition, 

X  o  the  foregoing  dire£lions  for  making  and   applying  the 
compofition,  it  is  necellary  to  add  the  following. 

As  the  beft  way  of  ufing  the  compofition  is  found,  by  ex- 
perience, to  be  in  a  liquid  Hate  ;  it  muff,  therelore,  be  reduced 
to  the  confiftence  ot  pretty  thick  paint,  by  mixing  it  up  with 
a  fufficient  quantify  ot  urine  and  foap-fuds,  and  laid  on  with 
a  painter's  brufh.  The  powder  ot  wood-afhes  and  burnt 
bones  is  to  be  applied  as  before  dire£led,  patting  it  down  with 
the  hand. 

When  trees  are  become  hollow,  you  muft  fcoop  out  all 
the  rotten,  loole,  and  dead  parts  of  the  trunk  till  you  come  to 
the  folid  wood,  leaving  the  furface  fmooth  ;  then  cover  the 
hollow,  and  every  part  where  the  canker  has  been  cut  out,  or 
branches  lopped  off,  with  the  compofition  ;  and,  as  the  edges 
grow,  take  care  not  to  let  the  new  wood  come  in  contact  with 
the  dead,  part  of  which  it  may  be  fometimes  necelFary  to  leave  ; 
but  cut  out  the  old  dead  wood  as  the  new  advances,  keeping 
a  hollow  between  them,  to  allow  the  new  wood  room  to  ex- 
tend iifelt,  and  thereby  fill  up  the  cavity,  which  it  will  do  in 
time,  fo  as  to  make,  as  it  were,  a  new  tree.  11  the  cavity  be 
large,  you  may  cut  away  as  much  at  one  operation  as  will  be 
fufficient  tor  three  years.  But  in  this  you  are  to  be  guided  by 
the  fize  of  the  wound,  and  other  circumftances.  When  the 
new  wood,  advancing  Irom  both  fides  of  the  wound,  has  al- 
moft  met,  cut  off  the  bark  from  boih  the  eJges,  that  the  folid 
wood  may  join,  which,  it  properly  managed,  it  will  do,  leav- 
ing only  a  flight  feam  in  the  bark.  If  the  tree  be  very  much 
decayed,  do  not  cut  away  all  the  dead  wood  at  once,  which 
would  weaken  the  tree  too  much,  it  a  Itandard,  and  endanger 
its  being  blown  down  by  the  wind.  It  will,  therefore,  be  ne- 
ceffary  to  leave  part  of  the  dead  wood  at  firft,  to  ftrengthen  the 
tree,  and  to  cut  it  out  by  degrees  as  the  new  wood  is  formed. 
If  there  be  any  canker  or  gum  oozing,  the  infefcled  parts  mult 
be  pared  off,  or  cut  out  with  a  proper  inllrument.  When  the 
flem  is  very  much  decayed,  and  hollow,  it  will  be  nccelFary 
to  open  the  ground  and  examine  the  roots ;  then  proceed  as 
direded  fur  hollow  peach-trees  ;  [Ste  Plates  2  and  5,  which 


232    OBSERVATIONS  ON  THE  DISEASES,  See. 

fliew  the  manner  of  preparing  hollow  trees,  and  alfo  the  grow- 
ing oF  the  wood.] 

Some  nionths  before  (he  publication  of  the  "  ObferVa- 
tions  on  the  Difeafcs,  &c.  in  Fruit  and  Foreft  Trees,"  I  had 
tried  the  compofuion  in  a  liquid  {late,  but  did  not  think  my- 
felt  warranted  to  make  it  public  uniil  I  had  ex  Jrienced  its 
efFefts  through  the  winter.  The  I'uccefs  anfvvered  ray  inofl; 
fanguine  expectations  ;  and  I  have  ufed  it  in  that  way  ever 
fince.  By  Lfing  the  compofition  in  a  liquid  ftate,  more  than 
three- fourths  ot  the  tinic  and  labour  is  faved  ;  and  I  had  it  is 
not  fo  liable  to  be  thrown  oH  as  the  lips  grow,  as  when  laid  on 
in  the  confiftence  of  plaifer  :  It  adheres  firmly  to  the  naked 
part  of  the  wound,  and  yet  eafily  gives  way  as  the  new  wood 
and  bark  advances. 

The  firfl  time  that  I  tried  the  compofuion  in  a  liquid  form 
was  upon  an  elm  which  had  been  planted  about  twenty  years. 
It  had  been  very  much  bruifed  by  the  roller,  had  fevera!  cavi- 
ties in  it  and  was  very  much  bark-bound  befides.  Having 
prepared  the  wounds,  and  applied  the  compofition  with  a 
painter's  brufli,  I  took  my  knite  and  fcarified  the  tiee  in  four 
places  ;  I  alfo  fhaved  off,  with  a  diaw-kniie,  all  the  cankery 
outer  bark,  and  covered  the  whole  tree  with  the  compohtion, 
fhaking'the  powder  ot  wood-afhes  and  burnt  bones  all  over  it. 
A  very  heavy  ram  began  in  the  evenmg  and  continued  all 
night  ;  yet,  to  my  great  furprize,  in  the  morning,  I  found  that 
only  fome  of  the  powder,  which  had  not  had  time  to  dry  and 
incorporate  with  the  compofition,  was  wafhed  off.  1  now  re- 
peated the  powder,  and,  without  any  thing  more  being  done  to 
the  tree,  the  wounds  healed  up,  and  the  bark  was  reftored  fo 
completely,  that,  three  years  ago,  it  could  hardly  be  difcerned 
■where  the  wounds  had  been.  The  fcaiifications  had  alfo  dif- 
appeared.  Some  of  the  wounds  were  thirteen  inches  long, 
eight  broad,  and  three  deep.  Since  the  time  when  it  was 
fcarified,  the  tree  has  increafed  ten  inches  more  in  circumfer- 
ence than  a  healthy  tree  planted  at  the  fame  time  with  it  about 
fixteen  feet  dilfant,  which  was  not  fcarified. 


SUPPLEMENT. 


G2 


SUPPLEMENT. 


Succefs  of  fevtral  Experiments,  fince  the  Publicntion  of  •'  Ob- 
fcrvations  on  the  Difafes,  DeJcEls^  &c,'^ 

1^1  NCE  I  publifhed  my  ** Obfervatlons  on  the  Difeafes,  Dc- 
fefls  and  Injuries  in  Fruit  and  Foreft  Trees,''  I  have  been  af- 
fiduous  in  making  experiments  for  the  fake  of  improvement. 
A  great  many  hollow  tiees  that  had,  when  I  took  them  in  hand, 
little  more  than  the  bark  remaining  found,  have  within  thefe 
few  years  been  entirely  filled  up  :  Others,  that  were  headed 
down  within  a  few  feet  of  the  ground,  have  their  ftumps  now 
completely  covered  by  the  leading  fhoot,  forming  handfome 
trees  ;  and  the  places  where  they  were  headed  are  only  dif- 
cerned  by  a  faint  cicatrix.  Of  a  great  many,  I  fliall  only  par- 
ticularize a  few  inflances. 

A  lime-tree,  about  eighteen  inches  in  diameter,  whofe 
trunk  was  decayed  and  hollow  from  top  to  bottom,  to  which, 
after  cutting  out  the  decayed  wood,  I  had  applied  the  compo- 
fition  about  fixteen  years  ago,  was  cut  down  lad  year  on  pur- 
pofe  to  examine  the  progrefs  it  had  made  in  the  interior  parf, 
and  was  found  entirely  filled  up  with  new  found  wood,  which 
had  completely  incorporated  with  what  little  old  wood  remain- 
ed when  I  firft  took  it  in  hand.     The  body  of  this  tree  1  had 
cut  in  fiiort  lengths,   which  I  have  now  in  my  poiTefhon,  to 
fhew  to  any  gentleman  who  v*?iines  to  be  convinced  of  the  fafl-. 
An  old  elm  whofe  infide  was  totally  decayed,  and  cut  of  which, 
at  different  times,   were  taken  two  large  can  loads  of   rotten 
wood,  has  made  fhoots  upv/ards  of  tv.'cnty  feet  high  in  the  cou;  fe 
of  fix  years.     Another  elm,  on  the  Palace  Green,  v.'hich  was 
headed  about  twenty  feet  from  the  ground,  has    produced  a 
fhoot  forty-fix  feet  high,  and  five  feet  nine  inches  in  circum- 
ference.    A  lime,  cut  down  near  the  ground,  has  now  a  fhoot 
twenty  feet  high,  which  entirely  covers  the  Ifump,  forming  a 
fine  tree  twenty-one  inches  in  circumference.     A  fycamore 
treated  in  the  fame  manner  is  now  thirty  feet  high,  and  twcnty- 
fix  inches  in  circumference.     Another  is  thirty  feet  high,  and 


236    OBSERVATIONS  ON  THE  DISEASES,  &c; 

two  feet  in  circumference.  Thefe  are  now  fine  thriving  trees, 
and  tl)e  cicatrices  hardly  difcernable. 

A  horie-chffnut  headed  down  has  produced,  from  its 
hollow  ftump,  iour  fine  flioots,  one  of  which  is  cut  down  ;  the 
other  three  are  upwards  of  thirty  feet  high,  and  one  of  them 
is  twenty- fix  inctics  in  circumference.  Two  of  the  remaining 
three  are  to  be  cut  down,  leaving  only  one  to  form  the  body 
of  the  tree.  A  lime,  whofe  hollow  part  is  eleven  feet  high,  is 
alfo  filling  up  ;  the  tree  is  a  foot  in  diameter.  A  decayed 
pait,  four  feet  high  and  twenty-eight  inches  broad  in  a  large 
elra,  is  now  filling  up  rapidly  with  found  wood.  About  two 
feet  and  a  half  in  length  on  one  fide,  which  was  for  lome  time 
left  to  nature,  itill  continued  to  decay  till  the  compofition  was 
applied  :  New  wood  and  bark  are  now  forming.  An  elm,  at 
the  back  of  the  old  fruit-room,  near  the  garden  wall,  which 
was  entirely  hollow,  was  alio  headed  down  :  The  new  head 
now  fpreads  about  twenty- tour  feet,  and  is  eighteen  feet  high. 
Another  large  hollow  elm  near  the  lad  was  headed  down  ;  it 
afterwards  produced  a  ihoot  fixty  feet  high  and  tiuee  feet  and 
a  half  in  circumference  ;  the  hollow  wa.i  upwards  of  tsvo  leet 
in  diameter.  There  are  a  great  many  other  elms,  fome  ot 
which  had  wounds  ten  feet  long  and  two  feet  broad,  r«ow  en- 
tirely filled  up;  befides  many  iycamores,  oaks,  and  other  for- 
eil  trees,  all  reftored  to  a  flounlhing  {fate,  by  havin>',  tlie  dead 
■wood  cut  out  and  the  compofition  app!if:d.  An  oak  that  was 
headed  down  about  fix  years  ago  is  repiefented  in  plate  12. 

In  hollow  trees,  the  rotten  and  decayed  wood  muff  be  cut 
out  at  diflerent  times,  as  the  new  wood  comes  in  conidtl  with 
it ;  but  great  care  muft  be  taken  not  to  cut  out, two  much  at 
once,  but  to  leave  enough  \o  fupport  the  tree  and  prevent  it  from 
being  blown  down  by  l^igh  winds,  till  the  new  is  ft rong  enough 
lor  tliat  purpofe  :  The  remainder  may  then  be  cut  out. 

A  number  ot  mflances  of  the  faccefs  attendmg  mv  meth- 
od of  pruning  and  training  might  be  adduced  ;  but  I  Ihall 
notice  only  the  following. 

Mr.  Aberdeen,  gardener  to  John  Sullivan,  Efq.  at  Rich- 
inrjs,  near  Windfor,  has  followed  it  for  fome  time  with  gieat 
luccefs,  both  in  the  houfe  and  on  the  natural  wall. 

Having  heard  for  leveral  years  of  the  very  fine  and  large 
crops  that  were  produced  in  the  forcing  houfes  belonging  to 
John  Juiius  Angerilein,  Efq.  at  Woodland  Houfe,  on  Black- 
heath,  I  was  induced  to  take  a  journey  thither,  in  cotnpany  with 
John  Wedgwood,  Efq.  to  lee  whit  method  was  purfued  to 
obtain  fuch  crops.  On  enquiry,  Mr.  Stuart,  the  gardener, 
candidly  told  me,  that  feveial  years  ago  he  had  beed  at  Ken- 


OF  FRUIT  AND  FOREST  TREES.  237 

finf^ton  Gardens,  where  be  faw  my  method  of  pruning  and 
training,  was  convinced  ot  its  advantages  above  the  old,  and 
had  adopted  it  with  grpat  fuccefs.  Indeed,  there  were,  at  the 
time  I  was  there,  tlie  hneft  and  largell  crops  of  grapes  that  I 
had  ever  ften  in  any  forcing  houles.  Two  fioules,  in  partic- 
ular, were  covered  tiom  top  to  bottom  with  fine  gi apes,  and  tlie 
vines  trained  in  the  fcrpentine  manner. 

John  Wedgw'oud,  Eiq.  of  Cote  Houfe,  nearBriflol.a 
gentleiiian  who  is  much  aviached  to  gardening  and  planting, 
tells  me,  that  he  has  pratfifed  my  mode  of  pruning  and  train- 
ing  fruit  trees,  particularly  peaches  and  nettarmes,  in  his 
houles;  and  that  he  is  highly  pleafed  with  the  method,  which 
has  been  attended  wuli  great  fuccefs. 

Lord  Frederick  Campbell  has  lately  favoured  me  with  a 
Hfl  of  eighty-hv-e  fruit  trees,  of  diffeient  kinds,  that  were 
headed  down,  m  his  gardens  at  Coomb  Bank,  in  Kent,  in  the 
years  1798  and  1799;  and  atterwaids  trained  and  pruneci  ac- 
cording to  my  method  ;  many  ol  them  before  heading  down, 
were  in  a  very  cankery,  untruitlul  ftate,  and  overgiown  with 
mois  :  Thefe  are  now  in  a  fruitful,  healthy  and  flourilhing 
condition,  fomc  01  the  efpaliers  have  made  Ihoots  from  two  to 
three  yards  long,  and  upwards.  Thei'e  trees  were  cut  and 
prepared  by  Mr.  Wilhams,  who  had  been  lor  fome  time  ac- 
cuftomed  to  my  way  of  treating  fuch  trees,  and  whom  I  re- 
commended to  Ins  Lordfliip  as  a  gardener.  Thefe  trees  are 
very  proper  patterns  for  any  gentlemen  in  the  neighbourfiood, 
who  wifli  to  give  the  cornpolition,  and  method  or  training 
and  prufiing,  recommended  in  this  treatile,  a  fair  trial. 

Several  fuccelsiu!  tiials  havealfo  been  mide  at  the  Diike 
of  Dorfet's  ieat,  at  Knowle,  \\i  Kent,  at  Hatfield  Houfe,  the 
feat  of  the  Marquis  of  SaliPoary,  and  at  a  great  many  other 
places ;  and  experiments  are  now  making  at  Sir  Henry 
Strachey's  at  Rook's  Neft,  near  God  Hone,  in  Surrey. 

Ahhough  I  do  not  mean  to  enter  at  large  on  the  culture 
and  management  of  ioreff  trees  ;  yet  as  the  following  obferva- 
tions  on  laifing  oaks,  and  dire£fio'ns  for  planting  chclnuts  for 
underwood,  may  be  ut  conliderable  fervice,  1  Ihall,  without 
any  further  apology,  lay  them  before  my  readers. 

T/ie  bejl  Way  of  raxfing  Oaks. 

It  is  a  generally  received  opinion,  that  when  an  oak  lOiCS 
its  tap-root  in  trai-.fplanting,  it  never  produces  another ;  but 
this  1  have  proved  to  be  a  nMifake,  by  an  cjcperimcnt  which  I 
made  on  a  bed  of  oak  plants  in  the  )ear  iT^p.  .1  tranfplanteg 
them  into  a  frelh  btd  in  the  ioicmcntioncd  st^xx,  cutting  the 


£3?  OBSERVATIONS  ON  THE  DISEASES,  8cc. 

tap-roots  near  to  fome  of  the  fmall  fide-rcots  or  fibres  fhoot- 
ing  from  them.  In  the  fecond  year  after,  I  headed  one  half  of 
the  plants  down,  as  direfled  for  chefnuts,  and  left  the  other 
half  to  nature.  In  the  firft  feafon,  thofe  headed  down  made 
flioots  fix  feet  long  and  upwards,  and  completely  covered  the 
tops  of  the  old  ftems,  leaving  only  a  faint  cicatrix,  and  had 
produced  new  tap-roots  upwards  of  two  feet  and  a  halt  long. 
One  of  thefe  trees  I  left  at  the  Land  Revenue  Office,  for  the 
infpc6lion  of  the  commilTioners,  and  to  fliew  the  advantage  of 
tranfplanting  and  heading  down  young  oaks,  when  done  in  a 
proper  manner.  By  this  mode  of  treatment  they  grow  more 
in  one  year  than  in  fix  when  raifed  in  the  common  way.  The 
other  half  of  the  plants,  that  were  not  headed  down,  are  not  one 
fourth  the  lize  of  the  others.  One  of  the  former  is  now 
eighteen  feet  high,  and,  at  fix  inches  from  the  ground,  meaf- 
ures  fifteen  inches  in  circumference;  at  three  feet  from  the 
ground,  ten  inches;  and  at  fix  feet,  nine  inches  and  a  half; 
while  one  of  the  largeft  of  the  latter  meafures  only  five  feet 
and  a  halt  high,  and  three  inches  and  three  quarters  in  circum- 
ference, at  fix  inches  from  the  ground.  This  is  a  convincing 
proof,  that  tranfplanting  and  heading  down  oaks  is  the  mofl 
fuccefsful  and  advantageous  way  of  treating  them  ;  and  by  it 
they  are  fooner  out  of  danger  itom  cattle,  as  well  as  from  ver- 
min, which  are  frequently  very  injurious  to  young  trees. 

Of  ra'ijing  Chefnuts  for  Underwood. 

As  the  chefnut  is  the  befl  and  mofl:  durable  wood  for 
flakes,  hop-poles,  &c.  I  (hall  give  fome  directions  how  to 
plant  them  to  the  beft  advantage  for  copfe  wood. 

For  this  purpofe,  the  ground  fhould  be  trenched  or  plough- 
ed, and  well  fummer-fallowed.  After  the  fall  of  the  leaf, 
plant  the  young  trees  in  the  quincunx  order,  in  rows  fix  feet 
apart,  and  at  the  diftance  of  fix  feet  in  the  rows  from  plant  to 
plant.  If  you  are  forming  large  plantations,  the  molt  expe- 
ditious way  will  be  to  plant  after  the  plough,  (reading  the  earth 
firmly  about  the  roots  of  the  plants.  It  will  be  neceflary  to 
form  bafons  round  the  plants  on  purpofe  to  mulch  them,  if  it 
fhould  happen  to  be  a  dry  feafon  the  firft  fummer  after  plant- 
ing. It  may,  perhaps,  be  a  faving  of  time  to  put  the  plants  in 
loofely  at  firit,  that  you  may  be  able  to  keep  up  with  the 
plough,  and  to  return  afterwards  to  tread  the  mould,  and  fornx 
the  bafons  for  mulching. 

When  the  trees  are  become  fit  for  poles,  every  other  one 
may  be  cut  down  almoft  dole  to  the  ground,  throughout  the 
plantation;  always  obferving  to  cut  in  a  floping  manner,  and 


OF  FRUIT  AND  FOREST  TREES.  t^g 

as  near  to  an  eye  as  may  be.  Thofe  that  you  intend  for  tim- 
ber fhould  be  lelt  in  every  other  row,  which  will  leave  them 
twelve  feet  apart  every  way  ;  but  if  the  foil  be  rich  and  deep, 
it  may  be  necefTary  to  leave  them  twenty- lour  feet  apart.  In 
many  counties,  particularly  Hertfordlhiro,  the  underwood  is 
more  valuable  than  timber  ;  in  that  cafe  it  will  be  more  ju- 
dicious to  leave  but  few  trees  for  that  purpofe  :  In  the  mean 
time  the  underwood  will  amply  repay  you  for  the  expence  of 
planting,  &c.  befides  the  rent  of  the  ground,  while  at  the  fame 
time  you  have  a  fufHcient  crop  of  timber  on  the  ground.  In 
Kent,  they  generally  plant  out  chefnuts  and  afli  for  hop-poles 
at  three  years  old,  and  cut  them  fourteen  years  after,  which 
makes  in  all,  leventcen  years  berore  they  are  fit  to  cut  ;  and 
they  bring  from  one  guinea  and  a  half  to  two  guineas  per  hun- 
dred ;  but  if  they  were  railed  from  large  (tools,  properly  cut, 
and  the  compofuion  applied,  they  would  be  lit  for  cutting  in 
lefs  than  one  third  of  that  time,  and  of  courfe,  the  value  oi  the 
land  would  be  tripled. 


240  OBSERVATIONS  ON  THE  DISEASES,  &c. 


,.<>....<>....<>-..<>.. 


LETTERS 


ON    THE 


Effedl  cf  the  Compojition  in  all  Climates, 

X  HE  following  letters,  &c.  are  inferted  to  fliew  that  the 
compofition,  when  properly  applied,  is  found  to  be  equally 
efficacious  in  all  climates,  Toils,  and  fituations.  Indeed,  all 
who  ha.ve  given  it  a  fair  trial  are  fo  fully  convinced  ot  its  util- 
ity, that  many  noblemen  and  gentlemen  have  fent  their  gar- 
deners to  me  for  inftruftions.  The  Chevalier  D'Almeida,  the 
Portuguefe  AmbafTador,  had  a  perfon  fent  from  Portugal  for 
the  fame  purpofe  ;  and  fome  FolilTi  noblemen,  who  had  fcen 
the  trees  in  Kenfington  Gardens,  were  fo  fully  convinced  of 
the  great  advantage  to  be  derived  from  the  application  of  the 
compofition,  as  to  fend  a  man  for  inIlru£lions,  that  he  might 
introduce  the  pra6lice  into  Poland. 


<•<»— <»""0-'W" 


Copy  of  a  Letter  from  the  Economical  Society  of  St.  'Peterjburg^ 


Imperial  Corps  of  Land  Cadets,  in  St.  Petejfburg, 
January  9,  179a. 


SIR, 


xxs  a  Member  of  the  Economical  Society  of  St.  Peterfburg, 
his  Excellency  Count  Anhalt  folicits  me  to  exprefs,  in  your 
own  language,  the  pleafure  which  the  communication  of  your 
ufelul  difcov'ery  has  given  him,  and  the  learned  body  over 
whom  he  fo  worthily  prefides.  The  Court  has  already  taken 
the  necclfary  fteps,  by  defire  of  the  Society,  to  have  your 
little  diifcrtation  tranflated  and  printed  in  the  Rulfian  lan- 
guage, in  order  to  difFufe  the  advantage  it  holds  out,  as  wide- 
ly as  polfible,  over  this   vail  empire.     I  aai   happy  in  the 


OF  FRUIT  AND  FOREST  TREES.         j^t 

opportunity  his  commifTion  ofTers.ot  cxprefTing  likewifc  indi- 
vidually tlie  fdtisladliori  I  have  received,  as  a  countryman  and 
lover  ol  Botany,  Irom    the  pcrufai  ot  your  fagacious  apnlica- 
tion  of  the  Chirurgical  art  to  vegetation  ;  and  mult  own,  that 
your  extirpation  ot  ihe  difeafed  parts,  and  the  ufe  of  an  iin;Tu. 
ent  to  ward   oiF  the  noxious   afction  of  tlie  air  and  humidity, 
during  the  exertions  ot  niture  to  repair  lofs  of  fub fiance,  and 
the   languid  circulation  ot  the  vegetible  juices,  appear  to  me 
highly  judicious.     The  analogy  in  certain  rcfpefts  between  the 
inferior  order  of  beings,   fo    particularly   your  care,  and   the 
more  animated  link  ot   the  great  chain  ot   Creation,  fccms  to 
become  every  day  more  and  more  appareat.     Nay,  if  we  are 
to  credit  the    ingenious  author  of  the   Philofophy  of  Natural 
Hiftory,  lately  publifhed  in   Edinburgh,   it   is  not  a  little  evi- 
dent ;  and  indeed   the  great   number  of  curious  fafts  and  ob- 
fervations  which   he  has  brought  together  render  his  phrafe, 
which  I  have  ufed  above,   much  lefs  improper  than  it  would 
have  otherwife  appeared  on  the   face  of  the   cafe.     All  thefe 
confjdcrations  then  make  me  fee,  with  the  more  pleafure,  the 
fagacious  application  ot  at  Icaft  orie  branch  of  \h^  healing  art 
to   afcertain   difeafes  of   vcge'ablcs.   to    the  advantage  of  the 
world  in  general,  and  the  Britifl^  Navy  in  particular,  which 
muftgain  infinitely  by  the  prefervation  and  health  of  Britifh 
Odk,  unrivalled  for  the  noble  purpofc  to  which  it  is  applied. 
I  have  ftill  to  congratulate  you  on  your  becoming,  fode- 
fervedlv,  a  member  of  our  Society;  tor  fuie  no  treatife  ever 
laid  before  us   promifed  a   wider  field  of    public  and  private 
economy,  and  ot   courfe  none  ever  came  mo.'"e  immediately 
under  the  fpirit  and  purport  ot  our  inditution. 

I  am.  Sir,  with  hearty  wiOics  for  the  fuccefs  and  extend- 
ed range  ot  our  purfuit, 

Your  moft  obedient  humble  Servant, 

(Signed)    MATTHEW  GUTHRIE. 

To  Mr.  Forfyth,  Ktiijington.         , 

PS,  As  the  extremes  of  oiu'  climsle  may  produce  cafes 
which  are  not  likely  to  happen  in  your  temperate  ifland.Coutit 
Anhalt  will  be  happy  to  Ice  more  obfervations  on  fuch  acci- 
dents in  any  future  letter  you  may  addrefs  to  the  Society.  A 
paper  of  mine  on  the  RufTian  Climate,  in  the  fccond  volume  of 
the  Philofophical  Tranfafclions  of  the  Royal  Society  of  Edin- 
burgh, may  probably  affjrd  you  all  the  information  ncccllary 
to  judge  of  what  modification  your  fyffetn  may  require  in  this 
country,  although  1  do  think  it  applicable  every  where,  with 

H  2 


2+2   OBSERVATIONS  ON  THE  DISEASES,  8cc, 

poITibly  fome  little  alteiaiion  in  the  confiflence  of  your  plaf- 
ler,  to  Riii  extremes  ot  iieat  and  cold.  This  letter  being  of  a 
public  nature,  intended  to  tellity  the  fenfe  ot  the  Economical 
Society  ol  Petcvfburg,  on  your  ufeful  difcovery,  you  may 
make  what  ufe  ol  it  you  pleafe. 


Copy  of  a  httcr  Jrom  George  SuRvayi  Markn,  Efq. 

Enfton,  Oxfordfliirc,  July  30,  1809. 
SIR, 

KJ  NDERSTANriNG  there  cxifls  fome  doubt  how  far  your 
^•egetable  plai'ler  anfwers  in  hot  climates,  I  cannot  in  juftice 
liefuateto  in'oim  you,  that  it  was  in  conftant  and  fucccfslul 
iii'e  not  only  in  my  own  garden  in  the  diftii6l  of  Trinfivelly, 
iour  hundred  miles  South  of  Madras,  but  alfo  in  the  Compa- 
r.y's  Cinnamon  Plantation  v.-hich  I  had  the  pleafure  ot  form- 
ing there,  and  where,  from  the  method  of  cultivating  that 
Ipice,  the  trees  are  always  cut  down  to  flumps.  Yourplafter 
at  thefe  times  was  always  applied,  which  flopped  the  bleeding, 
end  haftened  out  the  fhoots  (from  whence  the  beft  cinnamon  is 
taken)  much  quicker  than  the  former  mode  (and  which  is  ftill 
jtraclifed  in  Ceylon  I  believe)  of  heaping  the  earth  over  them. 
Nor  was  my  experience  confined  ;  tor,  when  I  quitted  India 
JM  Oclober,  1798,  1  left  one  hundred  and  fifty  thoufand  trees 
fnd  plants  in  the  Trinfivelly  Plantations,  all  of  which  I  had 
))lanted  from  the  feed  of  two  trees  brought  from  the  ifland  of 
Ceylon  by  Mrs.  Li.^ht,  which  are  yet  flourifhing,  1  dare  fay, 
in  the  Commercial  Refident's  garden. 

I  likewife  applied  your  plafter  with  equal  fuccefs  to  the 
fruit  trees  of  the  country.  But  to  an  old  Pumbilmos,  or  Shad- 
docktree,  which  was  almofl  throughout  decayed,  and  which  I 
had  to  fill  up  with  the  plalf^r  after  the  dead  wood  was  taken 
out,  it  produced  wonderlul  renovation.  1  derived  too  much 
benefit  from  this  compofition  to  finifli  without  afTuring  ycu, 
that  I  v.'ill  with  much  pleafure  give  you  any  turther  informa- 
tion as  to  its  fuccefs  in  hot  countries  that  came  within  my  ob- 
lervation  during  the  ufe  of  it  for  feveral  years  in  the  diftrifcl 
ol  Trinrivelly. 

I  am,  Sir, 

Your  moft  obedient  Servant, 

(Signed)    GEORGE  SULIVAN  MARTEN. 

To  Mr.  Forfyth. 


OF  FRUIT  AND  FORblST  TREES.  243 


-<►•■••<>••■•<>■•  •<»•• 


Copy  of  a  Letter fro)ji  John  IVedgczoooJ,  EJq. 

Coic  llcufe,  Nov.  14,  i8co. 
DEAR    SIR, 

W  HEN  you  were  with  me  you  cxprefled  a  wifli  to  have 
the  number  ot  peach  antl  ne£larine  trees  which  I  had  on  my 
walls  that  iiad  been  drelFed  with  your  compofition.  Thefe 
trees  were  part  of  a  Fet  which  1  bought  in  a  lot,  and  which  had 
been  left  to  grow  rude  againft  an  old  wail,  lo  that  they  ap- 
peared to  be  gone  pail  all  cure.  Many  were  eaten  up  with 
the  canker,  and  many  were  become  fo  naked  at  the  bottom 
that  they  gave  but  little  room  to  imagine  they  could  be  brought 
into  any  form.  I  planted  them  againit  my  walls  in  the  be- 
ginning of  the  year,  where  they  were  left  unpruned  till  the 
middle  ot  May,  The  gardener  then  gave  them  a  fevere  cut- 
ting in,  and,  as  he  went  on,  conflantly  drefhng  them  with 
your  compofition,  carefully  eradicating  all  the  canker.  I  can 
now  fafely  fay,  that  they  are  as  free  from  canker  as  any  trees 
I  ever  faw,  and  full  of  fruit-bearing  wood,  many  ot  them 
brought  into  excellent  form,  and  all  of  them,  except  fome  few 
which  died  in  the  fummer,  promifing  to  make  very  ufelul  and 
profitable  trees ;  fo  that  it  I  had  occafion  to  new  Hock  my 
walls,  I  fhould  as  willingly  purchafe  another  fuch  lot  as  to 
buy  regular  trained  trees  from  a  nurfery.  Provided  the  roots 
are  good,  I  am  convinced  from  experience,  that  the  older  the 
tree  the  more  profitable  it  will  be,  as  in  the  cafe  ot  the  trees 
above  defcribed  ;  all  the  young  fhoots  are  covered  with  blof- 
fom  buds  in  great  profufion. 

The   following  is  the  lift  of  the  trees,  and  the  afpefls  of 
the  walls  on  which  they  are  planted. 

19  Peach  and  NeQarine  Trees  on  a  new  wall  by  thehot- 

houfe,  Eaft  alpe£l. 

16  do.     .     .     do on  another  Eaft  alpefl. 

19  do.     .     .     do on  the  fame  afpe£t. 

5  do.     .     .     do on  a  South  afpedf. 

2  do.     .     .     do.     .     .     .     ;     on  another  South  wall. 

4  do on  another  South  wall. 

6.5  in  all. 


144    OBS£JIVATIONS  ON  THE  DISEASES,  &e. 

Thefe  are  exclufive  of  many  trees  that  were  on  the  walls 
before,  and  which  have  been  much  benefited  by  being  dreffed 
with  your  compofition.  I  am  fo  fully  aware  ot  the  excellence 
of  the  compofition,  that  I  do  not  permit  the  gardener  to  prune 
any  plants  without  immediately  ufmg  it.  If  you  think  thefe 
remarks  can  be  of  any  fervice,  you  have  my  permifiion  to 
tnake  any  ufe  of  them. 

I  am,  dear  Sir, 

Yours  fincerely. 
{Signed)         JOHN  WEDGEWOOD. 


^xtra^  of  a  tetter  from  Thomas  Davis,  Efq.  Author  oj  the 
Agricultural  Survey  of  IViUfJiire, 

June  aS,  i2ol. 

"  t 

X  WAS  happy  in  having  an  opportunity  the  other  day  of 

Ihewing  the  effefls  of  your  plafter  (in  recovering  the  bark  of 
oak-trees  of  4  or  jco  years  old,  which  had  begun  to  rot  up- 
wards from  the  ground,  and  is  now  recovering  downwards 
Very  rapidly)  to  Lord  Spencer,  who  was  both  pleafed  and  alfon- 
ifhed  with  it. 

"  You  may  at  any  time  refer  to  me  for  proofs  if  you  want 
them.  I  made  a  bold  experiment  feven  years  ago  on  an  oak- 
tree  40  feet  high  and  \6\  feet  round,  worthy.  80  at  lealt  to  a 
Carpenter  to  cut  to  pieces,  and  fuch  a  tree  as  the  King  has  not 
ten  in  his  dominions.  There  was  a  craze  in  the  fide  of  it, 
which  looked  like  a  fhake,  and  fpoiled  its  beauty.  1  cut  out 
the  bark  on  each  fide  the  fiffure  fo  as  to  make  the  opening  6 
or  7  inches  wide.  1  coated  it  well  with  plafler,  and  it  is  now 
perfc6lly  united  and  found." 


OF  FRUIT  AND  FOREST  TREES.  245 


LireBionsfor  Heading  dov:n  Orange-Trees. 

J  U ST  as  the  manufcript  was  going  to  the  prefs,  Mr.  Rade- 
maker,  the  Portuguefe  Agent  in  London,  called  and  told  me, 
thai  he  had  received  a  letter  irom  the  Chevalier  d'Almtida, 
the  late  Ambaflador  Irom  Portugal  at  this  court,  intormmg 
him,  thdt  on  his  return  home  he  had  found  the  orange-trees 
on  the  Prince  ot  Brazil's  plantations  in  a  very  unhealthy  and 
decayed  ftate ;  and  requefting  him  to  apply  to  me  loi  fome  ot 
the  compofition,  and  a  copy  of  the  pamphlet  "  On  the  Dif- 
eafes,  &c.  in  Fruit  and  Foreft  Trees  ;"  as  he  wilhed  to  make 
trial  ot  it  on  the  trees  of  that  country. 

Accordingl)',  1  have  fent  a  cafk  of  the  compofition,  with 
direflions  tor  preparing  the  trees,  and  laying  it  on. 

When  it  is  found  neceffary  to  head  down  orange-trees,  I 
would  adviie  not  to  cut  them  quite  down  to  the  flem  ;  but  10 
leave  two  or  three  inches  of  the  branches ;  fome  more,  fome 
lefs  ;  always  remembering  to  cu-t  near  to  a  joint,  and  in  fuch 
a  manner  as  to  lorm  a  handfome  head;  and  to  apply  the  com- 
pofition immediately.  In  doing  this,  however,  it  will  be  ne- 
ceffary to  leave  a  few  young  (hoots  to  draw  up  the  fap.  If 
the  trees  are  infefled  with  infefts,  the  Hems  mufl  be  wafh- 
ed  with  foap-fuds  and  urine,  and  well  fcrubbed  with  a  hard 
brufh. 

About  twelve  years  ago  the  orange-trees  in  the  green 
houfe  in  Kenfington  gardens  were  fo  much  infefled  with  a 
ipecies  of  coccus,  that  I  was  obliged  to  head  them  all  down, 
and  clean  ofFthe  infefcts  as  above  diretted  ;  applying  the  com- 
pofition immediately  after.  Thefe  trees  throve  amazingly  ; 
and  in  three  years,  without  any  bottom  heat,  the  heads  were  as 
large  as  before  they  were  cut ;  and  they  flill  continue  in  a 
flourifliing  and  fruitful  liate. 

I  would  advife  to  rub  off  the  fide  fhoots,  as  dire£led  for 
other  fruit  trees,  and  to  keep  the  heads  thin  of  wood. 

I  thought  it  proper  to  infert  the  above  for  the  information 
of  thofe  who  have  orange-tiees  in  this  country,  as  well  as  tor 
ihofe  who  have  them  abroad. 


EXPLANATIONS 


OF 


THE  ENGRAVINGS. 


(    H9    } 

EXPLANATION  OF  PLATE  i. 

Fig.  1. 

Represents  an  old  apricot-tiee,  after  the  laft  pruning 
in  fummc-r,  in  die  fourth  year  aUer  heading  down.  The  low- 
er part  of  the  trunk  is  reprefented  as  covered  with  a  rough 
bark,  which  muft  be  pared  oflF  when  it  happens  to  be  cankery, 

a, a, a,  a.  The  cicatrices  of  the  fcur  different  years'  head- 
ing, which  ihould  be  performed  at  the  time  of  the  winter  or 
fpring  pruning. 

^,  d,  b.  Forked  fhoots  which  are  laid  in,  in  fummer,  and 
cut  ofFat  b  in  the  winter  pruning,  that  the  leading  fhoots  may 
be  always  lett  without  forks. 

As  the  fmall  fhoots  c,  c,  c,  from  the  flem,  advance,  the 
larger  forked  Ihoots  Ihould  be  cut  ojr,  as  at  d,  d,  d,  to  make 
room  for  tiiem  to  be  trained  horizontally. 

Fig.    2. 

Is  an  old  branch  of  an  apricot  trained  up  according  to  the 
old  method,  leaving  above  three-fouiths  of  the  wall  naked. 
Such  branches  fhould  be  cut  down  as  near  to  the  place  where 
the  tree  was  firft  budded  as  pofTible,  as  at  e,  on  purpole  to  fill 
the  wall  with  fine  new  wood. 


I2 


(       2^0       5 


EXPLANATION  OF  PLATE  2. 

F^g.  1. 
An  old  hollow  Green  Gage  Plum-Tree  the  fecond  year 
after  heading  down.  This  tree  was  very  much  decayed,  hav- 
ing only  a  tew  inches  ot  found  baik  ;  many  of  the  roots  be- 
ing alfo  rotten  and  decayed,  were  cut  off,  and  an  incifion  made 
at  a,  which  produced  a  frefh  root. 

i?.     The  firll  heading,  clofe  to  a  bud. 
c,  c.     The  new  wood  and  bark  growing  over  the  hollow 
part  d,  which  is  covered  with  the  compofition. 

e,  e,  &c.  Where  the  fecond  year's  heading  was  per- 
formed. 

f,f.  Where  the  fore-right  fliools  are  cut  off  during  the 
winter  or  fpring  pruning. 

g,  g,  g,  &c.  The  fruit  buds  for  next  year,  as  they  appear 
after  the  tore-right  (hoots  are  cut  off,  as  aty,/. 

Fig.  2. 

A  branch  on  a  larger  fcale,  to  fhew  the  manner  of  cutting 
thofe  tore-right  (hoots,  which  are  full  of  fruit  buds.  This 
fhouU  be  done  at  h,  h,  but  not  till  the  fruit  is  fet ;  they  after- 
wards form  into  dugs  as  below,  in  the  fame  figure. 

Fig-  3- 
An  old  branch  pruned  in  the  common  way,  covered  over 
with  canker,  and  producing  only  fmall  weak  fhoots,  leaving 
the  wall  moftly  naked. 


(      251       ) 


-«.-<►■••<>—<>•' 


EXPLANATION  OF  PLATE  3. 

Fig.  1. 

An  old  hollow  peach-tree,  after  the  laft  nailing  in  fum- 
mer,  which  had  been  headed  down  at  a,  four  years  ago.  The 
hollow  is  covered  over  with  the  compofition,  and  now  nearly 
filled  up.  The  heading  mull  always  be  done  as  near  to  a  bud 
as  pofhble. 

^,  b,  &c.  Where  the  forked  branches  are  to  be  cut,  when 
the  fmall  (hoots  c,  c,  &c.  are  tar  enough  advanced,  that  thefe 
may  be  trained  horizontally. 

When  a  fhoot  has  fingle  fruit-buds  to  the  top,  as  at  d,  it 
muft  not  be  fhortened  but  laid  in  at  full  length  ;  or,  if  not 
wanted,  it  mud  be  cut  clean  out. 

F?g.  2. 

A  branch  on  a  larger  fcale. 

e,  e.  Are  double  flower-buds,  with  vi'ood-buds  between 
them  :  The  (hoots  (hould  always  be  cut  at  fuch  ;  but  never  at 
a  fingle  flower-bud,  as  aty^;  otherwife  the  fhoot  would  die  to 
the  next  wood-bud  ;  and,  if  the  pruning  were  done  in  a  care- 
lefs  manner,  would  endanger  the  whole  (hoot;  Thofe  above 
Jf  are  all  wood-buds. 

f^g'  3- 
A  branch  of  an  old  peach-tree  pruned  in  the  common 
way,  which  (hould  be  cut  at  g,  and  the  young  wood  will  foon 
cover  the  walL 


(      25*      ) 


EXPLANATION  OF  PLATE  4. 

Fig.  I. 

An  old  cherry-tree  headed  down  at  c.  Before  this  its 
branches  were  covered  with  the  gum  and  canker,  as  Fig.  2. 

The  fore-right  (hoots  fhould  be  tucked  in,  as  diie£led 
for  pears,  and  at  the  tall  ot  the  leaf,  or  in  the  month  of 
February,  they  {hould  be  cut  at  a  :  Thefe  form  the  iruit-buds 
^,  ^,  &c.  all  over  the  tree. 

c,  c,  &c.  The  cicatrices  where  the  leading  fhoot  was 
headed  in  different  feafotis. 

d,  d.  The  compofition  applied  where  large  limbs  were 
cut  off. 

Fig.  s. 

A  branch  of  this  tree  betore  it  was  headed  down. 

c,  e,  &c.  Branches  injudiciouily  pruned  in  furamer  ; 
\vhich  brings  on  the  death  of  the  flioot,  and  afterwards  the  gum 
and  canker  on  the  tree. 

f,J,  &c.  The  gum  and  canker  in  the  laft  ftage,  which 
corrodes  the  whole  tree  if  not  carefully  extirpated. 


t  253  ) 


EXPLANATION  OF  PLATE  5. 

An  old  cherry-tree,  reftored  from  two  or  three  Inches  of 
live  bark,  taken  from  the  wall,  and  planted  out  as  a  dwarf 
flandard  :  Now  very  fruitful. 

a,  a.  The  cicatrices  where  it  was  headed  down  the  firft 
and  fccond  time. 

/>.  The  hollow  covered  with  the  compofition,  and  now 
nearly  filled  up  with  found  wood. 


f  254  ) 


EXPLANATION  OF  PLATE  6; 

Fig.  1. 

An  old  cankery  apple-tree  headed  down  four  years  ago, 
BOW  bearing  great  plenty  ol  fine  fruit. 

a.     Where  it  was  firft  headed  down. 

b  and  c.  Two  wounds  covered  with  the  compofition, 
and  now  nearly  filled  up  with  found  wood. 

The  part  of  the  trunk  below  a  fhews  the  cankery  flate  of 
the  bark  ;  which  rough  cankery  bark  mufl  always  be  pared  ofT, 
otherwife  it  will  infe£l  the  new. 

Fig.  2. 

A  branch  fhewing  the  method  of  keeping  a  regular  fuc- 
cefTion  of  bearing  wood. 

d.  A  branch,  which  has  done  bearing,  to  be  cut  at  ^,  and 
which  is  fucceeded  by  the  branch/  ;  when  thatalfo  is  tired  of 
bearing,  it  is  to  be  cut  at  g,  and  will  be  fucceeded  by  the  branch 
h  ;  and  when  that  alfo  is  worn  out,  it  is  to  be  cut  ofFat  i.  By 
proceeding  in  this  manner,  you  will  always  be  able  to  keep  a 
regular  fuccefTion  of  fine  bearing  wood. 


C   255   } 


♦^•— «>••••«- 


EXPLANATION  OF  PLATE  7. 

This  plate  reprefents  an  old  decayed  pear-tree,  with  four 
Sems,  which  was  headed  down,  ail  but  the  branch  C,  and  the 
young  wood  trained  in  the  common  way,  or  fan-ta(hion. 

At  A,  A.     Young  wood  producing  the  fine  large  fruit  jB. 

C.  An  old  branch  pruned  in  the  common  way,  having 
large  fpurs  Handing  out  a  foot  or  eighteen  inches,  and  produc- 
ing the  diminutive,  kernelly,  and  ill-flavoured  fruit  D,  not  fit 
to  be  eaten. 

The  two  pears  B  and  D,  reprefented  in  the  plate  of  their 
natural  fize,  grew  on  the  tree  at  the  fame  time.* 

a,  a,  a,  &c.  Wounds  in  the  flems  of  the  tree,  with  the 
compofition  applied,  as  they  appeared  when  the  edges  ot  the 
bark  began  to  grow  over  them. 

*  I  faw  this  tree,  with  the  fiu't  on  it.juft  as  they  are  here  reprefented. 
The  old  Hump  was  fuch  as  one  would  have  thought  it  impoHiblc  to  getyouoe 
wood  from,  yet  I  never  law  £ner  wocd  than  that  on  this  tr«e. 


f  236  } 


EXPLANATION  OF  PLATE  8. 

Fig,  1. 

An  old  decayed  Beurre  pear-tree  headed  down  dXf,  and 
reftored  from  one  inch  and  a  halt  oF  live  bark. 

a,  a,  a,  &c.     The  fruit-buds  for  the  prefent  year. 

b,  b,  b,  &c.     Thofe  forming  for  next  year. 

<:,  c,  &c.     The  foot  flallcs  of  the   fruit  of  lafl  year,  on 
which  are  forming  buds  for  bearing  in  the  fecond  year. 

d,  d.  &i .  The  fore-right  (lioots  as  they  appear  before 
they  are  cut  off  at  e,  in  the  autumn  or  fpring  pruning. 

d.     The  manner  of  tucking  in  the  fore-right  branches, 

J, J,  &c.  Cicatrices  of  the  different  headings,  which 
caufe  the  leading  fhoot  to  produce  hoiizontal  fljoots. 

g,g.  Large  wounds,  having  the  compofition  applied, 
healing  up. 

Fig.  2. 

An  old  branch  of  the  fame  irtt  before  it  was  headed 
down,  trained  and  pruned  in  the  old  way,  with  fpurs  (landing 
out  a  toot,  or  a  toot  and  a  halt,  from  the  wall  ;  and  the  rough 
bark,  iuteited  with  a  deftrutlive  infeft,  which  is  defcribed 
and  a  method  of  cure  given,  in  chap.  28.  See  Coccus,  and 
Plate  9.  Fig.  3. 


(     257     ) 


-<»-..o...,o.. 


EXPLANATION  OF  PLATE  9. 

Fig.  1. 

An  old  Beraamot  Pear  headcfl  down  at  the  cicatrix  a 
taken  from  the  wall  and  planted  out  as  a  dwarf  ilandard.         ' 

b.  A  wound,  covered  with  the  compofition,  where  a 
large  upright  (hoot  was  cut  ofF,  to  give  the  leading  (hoot  free- 
dom to  grow  ilraight. 

Fig.  2. 

The  difFerent  appearances  of  the  infe6l  fo  dedruflive  to 
pear-trees,  mentioned  in  the  Chapter  on  Injtds,  under  the  head 
Caterpillar. 

This  infeft  is  enclofed  in  a  cafe,  and,  when  fixed  on  the 
leaf  on  which  it  feeds,  appears  as  reprefcnted  at  a,  &,  a,  which 
is  about  its  natural  fize. 

b.  The  cafe  magnified. 

c.  The  cafe,  with  the  Infeft  in  motion,  magnified. 

d.  The  Life£l  magnified. 

e.  The  Moth. 

f.    The  Chryfalis. 
g.  The  Chryfalis  magnified. 

Fig'  3- 
The  coccus  which  intefts  peach,  neflarlne,  and  pear-trees, 

a,  a,  a.  The  in re6]:,  the  natural  fize,  on  a  branch  of  a 
pear-tree. 

b,  b,  b.  The  fame  magnified.* 

*  This  is,  moft  affuredly,  the  very  infeft  (hit  deftroys  the  peich-tree  ia 
America,  and  ihe  reader  has  uotliing  to  do  but  to  iook  at  the  chapter  oq  in- 
U€ts,  to  know  how  to  kill  the  mit&,  and  prefei ye  tlxc  tree. 

K2 


i  258  ) 


EXPLANATION  OF  PLATE  10. 

a,  a,  a,  &c.  Tn  e  young  bearing  wood  of  a  vine  trained 
in  a  ferpentine  manner,  with  the  buds  for  the  prefent  year  ap- 
pearing. Thefe  (hoots  are  generally  cut  out  in  the  winter 
pruning,  as  low  as  c,  c,  c,  &c.  to  produce  wood  for  next  year. 

The  {hoots  b,  b,  &c.  produce  fruit  in  the  ufual  manner, 
alfo  young  wood  ior  the  following  year,  which  muft  not  be 
lopped,  but  only  have  the  fide  fhoots  picked  off".  Two  or 
three  of  the  ftrongeft  young  ihoots  from  each  of  thofe^,  b,&c. 
will  be  fufficient,  and  they  muft  be  laid  in  at  full  length. 


(     259    ) 


~0— <»—<>-0" 


EXPLANATION  OF  PLATE  ii. 

Fig.  1. 

Grafting  in  the  rind,  fhoulder-grafting,  or  crown- 
grafting. 

a.    The  (lock  grafted. 

t.     The  manner  of  raifing  the  baric  to  receive  the  clon  or 
graft. 

c.  The  graft  prepared  for  infer  ting. 

Fig.  2. 
Cleft-grafting,  flock-gratting,  or  flit-grafting. 

d.  The  flock  grafted. 

e.  The  flock  prepared  for  receiving  the  graft, 
yi     The  cion  ready  for  inferting. 

d,  d,  d.    Different  views  of  incifions  made  for  the  pur- 
pofe  of  obtaining  young  wood. 

e.  A  young  fhoot  coming  out  at  the  lower  part  of  the 
incifion. 

f^g'  3- 
Whip-grafting,  or  tongue-grafting. 
g.     The  flock  grafted. 
h.     The  flock  prepared. 
i.     The  graft  prepared  for  inferting; 

F2g.  4. 
V    Inoculating  or  budding. 

k.     The  manner  of  making  the  incifion  irt  the  bark, 
/.     The  bud  inferted,  and  the  bark  laid  over  it. 
?n.     A  fhoot  fhewing  the  manner  of  cutting  off  the  buds. 
n.     A  veflel  with  a  little  loam,  covered  with  wet  mofs,  to 
flick  the  lower  end  of  the  fhoot  in,  to  keep  it  moifl  till  ufed. 

0.     A  bud  taken  off  and  ready  for  inferting. 


(    26o    } 


Fig.  5  and  6. 

Inarching,  or  grafting  by  approach. 

p.     Grafting  on  a  flock  in  a  pot. 

g.  Grafting  on  a  flock  growing  near  the  tree  from  which 
it  is  to  be  grafted  on. 

r,  s.     The  fhoot  and  flock  prepared. 

i,  t.  Two  branches  inarched  where  the  natural  ones  had 
failed,  now  properly  united  with  the  body  of  the  tree  ;  the 
lower  parts  being  cut  off. 

M,  u.  Two  branches  lately  inarched  for  the  fame  pur- 
pofe,  and  when  properly  united  with  the  flem,  are  to  be  cut 
off  at  u,  u,  u,  u. 

zv,  X.     The  manner  of  preparing  the  flock  and  graft. 

V.  A  natural  (hoot  coming  out  where  the  branch  was 
inarched  the  preceding  ycar^ 


(      261      ) 


■■«>■•■•<>••■•<>••••<>- 


EXPLANATION  OF  PLATE  12. 

This  platereprefentsanold  ftunted  oak,  which  was  head- 
ed down  about  fix  years  ago.  At  that  time  it  was  lull  of 
wounds  and  blemifhes,  now  nearly  healed. 

a,  The  place  where  the  tree  was  headed,  afterwards  cov- 
ered with  the  compolition. 

b,  b,  b.  Three  young  fhoots  produced  fine  heading ; 
there  were  feveral  others,  which  were  cut  down  as  they  ad- 
vanced in  growth  ;  the  two  remaining  fide  ones  are  alfci  to  be 
cut  down,  and  only  the  middle  one  left,  which  will  in  time 
cover  the  wound  a,  and  form  a  proper  tree. 

c,  c,  c.  Remains  of  the  old  wound,  covered  with  the 
compofition,  and  now  almofl  healed  up. 


{      tt62      } 


..<>»..<>...■<>..,.<>.. 


EXPLANATION  OF  PLATE  13; 

Fig.  1  «£?  2. 

Two  different  views  ot  a  tool  for  cutting  out  the  dead  and 
decayed  parts  of  hollow  trees.  It  has  two  wooden  handles 
which  may  be  ot  any  convenient  length. 

Fig.  3^4. 

Two  views  of  another  tool,  with  one  handle,  for  cutting 
out  dead  wood.  This  is  made  narrower  than  the  former,  and 
is  to  be  ufed  in  places  where  Fig.  i.  cannot  be  admitted. 

5.  A  triangular  chifel,  tor  cutting  grooves  or  channels 
to  carry  off  the  water  from  the  hollows  of  the  trees. 

6.  A  tool  reprefenting  an  adze  on  one  fide  and  a  hatchet 
on  the  other. 

7.  A  large  chifel. 

8.  A  large  gouge. 

9.  A  fmall  faw,  with  double  teeth,  thin  oii  the  back,  for 
cutting  off  fmall  branches,  &c. 

10.  A  knife  with  a  concave  edge, 

1 1.  A  tool  in  form  of  a  fickle,  without  teeth.  This  is  to 
fcrape  ftems  and  branches  of  trees  on  the  fide  next  the  wall. 

12.  A  pruning  knife  with  a  convex  edge. 

13.  A  tool  in  fliape  of  a  curry-comb  for  fcraping  mofs, 
&c.  off  the  flems  and  branches  of  trees.  One  ol  the  fcrapers 
has  teeth  ;  the  other  is  plain.  The  back  of  this  tool,  and  the 
edges  of  the  fcrapers,  are  a  little  concave. 

14.  A  larger  double-toothed  faw  for  cutting  off  large 
branches. 

J5.  A  fmall  pruning  knife  with  a  convex  edge. 

16.  A  large  chifel  with  a  ftrong  plate  of  iron  fcrewed  on 
upon  the  face  ot  it,  like  a  double  iron  for  a  plane,  to  prevent 
its  running  in  too  far  where  the  tree  is  crofs-grained. 

A^.  B.  Thefe  tools  have  handles  ol  different  lengths,  to  be 
ufed  as  occafion  requires. 


INDEX. 


A. 

XjLCARUS,  on  Trees,  how  to  deftroy,   i86, 

on  Melons,  how  to  dedroy,  187, 
ALMONDS,    different  forts  of,    129. 
Propagation  of,  ibid. 
How  to  prune,  ibid. 
Planting  of,  130. 
How  to  pieferve,  ibid, 
ANTS,  how  to  deftroy  them,   197. 
APHIDES,  defcribed,   184. 

How  to  deftroy,  ibid. 
APPLES,    different  forts  of,  49. 

What  fort  of  trees  to  choofc,  57. 

Heading  of  Dwarfs,  58. 

Heading  down  old  trees,  ibid. 

Hollow  trees,  how  to  be  treated,  59. 

Ti«es  that  arc  very  cankery,  ox  have  ill-formed  heads,  Ihould  be 

headed  down,  ibid. 
Pruning  of  Apple-trees,  ibid. 

The  advantage  of  heading  down  young  trees  in  the  Nurfery,  61, 
Of  borders  and  crofs  walks,  ibid. 
How  to  improve  the  foil,  62. 
Manure  for  Apple-trees,  ibid. 
Grafting  of  old  trees,  63. 
Ufe  of  the  compofitioa  in  grafting,  ibid. 
APRICOTS,  different  forts  of,  14. 

Proper  trees,  preparing  the  borders,  and  planting,  16. 

Heading  and  training,  ibid. 

Shortening  the  horizontal  fhoots,  17. 

Old  and  decayed  trees,  hov/  to  manage,  ibii. 

Injuries  fuftained  by  cutting  or  breakin|  off  large  branche:,  hew 

to  remedy,  ibid, 
Car.kcr  to  cure,  ibid. 
Topping  voung  fhoots,  j8. 


fl64  INDEX. 

APRICOTS,  pruning,  li. 

ObjtdtioDs  to  autumnal  pruning,  I'li'J. 
Beft  forts  for  ftandards,  !6iJ, 

B. 

BARBERRIES,  different  forts  of,  120. 

Railing  and  pruning  of  Barberries,  I'e/J. 
BIRDS,  to  preferve  fruit  from  ihem,  201. 
BLIGHTS,  what  they  are,  and  remedies  for  them,  181  to  183, 
BOMBYX,  how  to  dettroy,  196, 
BUDDING,  how  performed,  150. 

Obfervations  on  budding,  I54. 

Ufe  of  the  Compofition  in  budding,  155. 

C. 

CANKER,  the  defcription  and  caufes  of  it,  175. 

Does  not  arife  from  the  nature  of  the  foil,  1 76. 

Does  not  proceed    from  the  roots  to   the  branches,  but   from  the 

branches  ro  the  roots,  ii!d. 
To  cure  the  Canker,  ii/J. 
CATERPILLARS,  how  to  deftroy,  192. 
CHERMES,  how  to  deftroy,  195. 
CHERRIES,  difFeient  forts  of,  41. 

Planting  of  them,  44, 

Heading  down,  its  ddvantages,  and  how  performed,  iiiJ. 

Inciiions  for  producing  new  wood,  45. 

The  Canker  in  Cherry-trees,  how  to  cure,  llild, 

Thebadeffeftsof  the  common  way  of  pruning,  &  a  remedy,  ;i<y. 

Heart  Cherries,  how  to  prune,  train,  &c.  46. 

Large  Cherry-trees  at  Aflited-Park,  Surry,  iiiJ.  note. 

Mann  r  of  treating  trees  that  produce  fpurs,  ibid. 

Advantages  of  (he  new  method  of  pruning  and  training,  47. 

Headiug  down  of  old  trees,  48. 
CHESNUTS,difrerent  forts  of,  cultivrated  in  England,  134. 

Excellent  timber,  ibid. 

Great  Chefnut  of  Tortworth,  ibid. 

Several  large  trees  at  Alhted  Park,  near  Epiom,  135.  wte: 

Propagating  of,  ibid. 

Gathering,  and  keepin?  of  Chefnuls  in  winter,  ibid. 

Sowing,  and  mauagemeut  of  Chefnuls  in  the  Nurlery,   136. 

Planting  out,  ibid. 

Heading  down,  137, 
CICADA,  to  deftroy,  196. 


INDEX.  ,5^ 

coccus,  defcrlption  of  the  Coccus,  189, 

How  to  deftroy  the  Coccus,  193. 

A  new  tribe,  fiift  appearance  of  ihem  in  England,  lild. 
COMPOSITION,  diredlions  for  making  and  applying  it,  229. 

AdJitional  iiiftrudions,  231. 
CURRANTS,  different  forts  of,  113. 

Black  Currants  good  for  Coughs  and  ColJi,  Ibid,  note. 

Propagation  of  Currants,  114. 

Planting  of,  ibid. 

How  to  have  an  early  crcp,  ibid. 

Pruning  of,  1 15. 

To  prefervc  them  from  infcifls,  ibid. 

Suckers  nuft  bs  flecked  up,  116. 


EARWIGS,  to  deftroy,  197. 


E. 


r. 


FIGS,  different  forls  of,  97. 
Raifing  of,  99. 

Prunini?  and  training  of  Fig. Trees,  ibid. 
Sheltering  them  in  winter,  100. 
Cautions  about  uncovering,  loi. 
To  forward  the  ripening  the  tigs,  ibid. 
Leaves,  and  foot-ftalks  of  late  fruit  to  be  taken  off,  Ibid. 
Training,  and  the  diftance  at  which  Fig-Trecs  fhould  be  planted,  ibid. 
Of  (hchering  ftandard  Fig-Trees  (rom  froll,  io3. 
Heading  down  of  Fig-Trees,  ibid. 
I-igs  may  be  dried  for  winter  ufc,  ibid. 
FILBERTS.     See  Nuts. 
FLIES      See  Wasps. 

FRUIT- POOM.     Sec  the  following  Article. 

FRUIT-GATHERING.    The   time  and    manner  of  gathering  Apple?   and 
Pears,    and  of  carrying   them  to  the    Fruit- 
roim,  1O9. 
Of  fwcatinj,  and  laying  up  Apples   and  P^ars  oa 

the  Ihelves,  170. 
How  to  keep  them  in  baftits,  171. 
And  in  jars,  ibid. 
Of  packing  fruit  for  carriage,  Hid. 

G. 

GARDEN,  a  proper  fitiiation  for  one,  156- 

How  to  flielter  it  by  clumps,  ibid, 

L2 


26S  INDEX. 

«ARDEN,  of  crofs  rows  of  Fruit  Trees  for  (helter,  IJ?. 
Of  living  out  a  Garden,  «W. 
Soil,  158. 

Form  and  fize,  iblJ. 
Slips,  outfide  of  the  wall,  tliiJ. 
Chevaux  de  frize,  for  paling,  iliJ.  ntte. 
Of  watcrii.g  »  Garden,    155. 
Qaaiterf  and  Walks,  160. 
Draining,  i^iJ- 
Borders  under  the  walls,  ibij. 
The  Melon  Ground  and  Pits,  171. 
Map  ol  a  Gaiden  proper  to  be  had,  lyt. 
Of  Garden  Wall  ,  ibiJ. 

Gathering  of  fruit.  SccpRun-oATHEKiKe;. 

GOOSEBERRIES}  different  I'oris  oi,  with  the  weight  of  a  great  many  new  oce* 
from  Lancalhire,   107. 
Propagation  and  Planting  of  Goofeberries,  108. 
Piuoii  g,  109, 
Great  attention  paid  to  the    Cultivation  of  Goofeberrie* 

about  Mancheftcr,  100. 
Of  early  and  late  fort^,  ibiJ. 

Method  of  deftroyir.g  Crtterpillarg  on  lh«  bufhcf,  ii«. 
8RAFTING,  definition,  &c.  of  Gr<ifiirg,  i4z. 

On  the  choice  of  Grafts  or  Cions,  143. 
Choice  of  Stocks,  145, 
Tools  neceffiry  in  grafting,  ibid. 
Grafting  Clay,  ibiJ. 

A  compofnion  of  Bees-wax,  &c.  inftead  of  clay,  14C. 
Different  ways  of  Graft'r.g,  itid. 
Crafting  in  'he  rind,  or  (boulder-grafting,  147. 
CIcft-grdfting,  ibid. 

Whip-grafiinp,  or  Tongnf-grafting,  I48, 
Grafting  by  appr(  ach,  ibid. 

Obfervaiions  on  Grafting,  and  the  advantage  of  ufing  the  Flafter* 
Compofition  inCead  of  Cay,   149, 
GUM,  a  difcafe  in  Fruit  Trees,  how  to  cure,  179. 

H. 

MONEY-DEW  defcribed,  181, 

How  to  be  treated,  ibid. 


INOCULATION.    SecEuDPiNo. 

INSECTS.    See  Arais,  Acarvs, Coccus,  Zee. 


INDEX;  1I7 

L. 


LIME-WATER,  how  to  make,  iB^. 
Hi  ufe,  Hi  J, 


M. 


MANURE  for  Fruit  Trres,  63. 
MEDLARS,  different  forts  of,  log, 

M.tnner  of  tieatineot,  ibid. 

Shou'd  be  planted  at  a  dillance  from  applet  and  peari,  io(. 
MICE,  how  to  dcrtroy,  aoi. 
MILDEW,  what  it  is,   180. 

Remedy  for  it,  iiiJ. 
MOSS,  to  deftroy,  and  prevent  irom  growing  on  Fruit  Trees,  t€j. 
MULBERRIES,  when  introduced  into  England,  laz. 

Lari;e  ones  at  Sinn  H"ufe,  Priory,  and  Chelfea,  ibid. 

Treated  of  by  Gerard  in  1597,  ibij. 

Sorts  cultivated  in  England,  113. 

Their  propagation,  ii>iJ. 

planting  of,  124. 

Pruning  of,  tbiJ. 

Of  Defeclt  and  Difeafes,  and  renovating  old  tre?«,  125. 

N. 

NECTARINES,  difFtrent  forts  of,  38.  ' 

Min  gemeut  of,  39. 
Qreatly  infefied  with  Earwigs,  &c.  40. 
Thining  the  fruit  and  picking  ofFtiie  leaves,  ibiJ. 
How  to  prolong  the  fucceffion,  iilJ. 
NUTS  AND  FILBERTS,  different  forts  o*",   131. 
Propagation  of,   itij. 
Training,  131. 
Keeping  of,  in  winter,  ibid. 

0. 

OBSERVATIONS  on  Ihe  Difeafef,  Defer-?,  and  Injuries  of  Fruit  and  Foreft 
Trees.  Publilhed  by  order  of  Government.  Lilroduc- 
tion,  205. 

What  led  tc  the  ('i'i:overy  of  the  comrcfition,  ^c6. 

Enquirie?  ■  f  the  Commifiiouers  en  the  Effects  of  the  Compo- 
fition,  ibiri. 

M-  N\hol%  E'Vimate  of  damaged  Timber  brought  into 
Porfmouth  r»>k,  207    Kite. 

Geii'ra'  Obfe'vatlons  m  tic  D.'.'e^^e-  of  trees,  jio. 

On  the  MajageiEcjt  o!  Fcixil  Tiee?=,  211. 


268  INDEX. 

OBSERVATIONS,  fiift  trial  of  the  Coirpofition  on  ForeO  Trtes,  ai2. 

Of  raifing  young  timber  from  old  roots  or  ftumps,  ai4' 
Correlpundence  wiih  the  Ccmmifllf  ners  of  the  Land  Reve- 
nue, 119. 
A  Letter  from  the  Commiifioners  to  the  N.  bkmen  and  Gen- 
tlemen appoinfd  bv  Parliamtnt  to  examioe  the  Experi- 
ments in  Kenfi'-.g't'n  Gardens,  214. 
Rfpnrt  on  the  abovtf  examination,  ^z6. 
Direflinns  for  making  a'  d  applying  the  Compo/itioD,  iiP- 
Additional  Direftions  for  making  and  appMng  the  Comp*" 
fiti.  n,  and   for   pieparing   liie   Trte,  specially  hollow 
ones,  for  receiving  it,  231. 
Succefs  of  feveral  Exieiimenis  fince  publlhing  the  Obrerva- 

tions,  &.   235. 
The  bed  metht  d  of  raifing  Oaks,  237. 
Of  planting  Chefnu's  fov  Copfe  Wood,  238. 
Letters  a  tffting  the  efficacy  of  the   Compofition  in  different 
climates,  240. 
DRANGE-TREES,  direaions  for  heading  down,  243. 
ORCHARD,  its  fituation,  fize,  and  foil,  164. 
Proper  trees,  ibid. 

Preparing  the  ground  for  planting,  155. 
Planting,  166. 
Of  drainir.g  a  wet  foil,   167. 
An  annual  Wadi  for  trees,  iiij. 

P. 

PAPILTO,  how  to  defirov,  195. 
PEACHES,  difierent  Ibrts  of,  27. 

Of  the  foil,  aud  borders  for  Peaches,  31. 

Draining  a  wet   foil,  32. 

A  four  wet  clay,  how  to  treat,  ihij. 

Of  tiie  choice  of  Pe..ch-Trees  ibitl- 

Preparing  the  Borders  and  planting,  ibitl. 

Heading,  topping,  pruaing,  and  training,  33. 

Pruning  and  training  of  old  Trees,  35. 

Of  making  inrifioiis,  ibiJ. 

The  Canker,  ibij. 

The  fuperfluous  (hoots  to  be  rubbed  cff,  3^. 

Of  thinning  the  fruit,  itiil. 

I'he  great  advantage  of  ufing  the  Ccmpofiiion,  ioid. 

Of  watering  and  mulching,  ibid. 

Of  picking  off  the  leaves,   37. 

To  procure  a  regular  fiiccefiion,  ibid. 


INDEX. 


i6<) 


PEACHES,  forts  for  North  ami  F aft  afpta?,  itiJ. 
PEARS,  diflferent  forts  of,  65. 

Choice  of  trees,  and  planting,  74, 

Pruoiog,  ibiJ. 

Cankcry  trees,  how  to  treat,  75. 

Experiments  on  unfruilfjl,  oU,  and  decayed  trfes,  iblJ. 

A  compantivc  (latement  cf  t!je  produce  of  trees,  by  the  old  and  new 
v.-ay  of  pruning  and  training,  iaiJ. 

Defcription  of  anoVl  Beurre  Pcar-Tree  reftored   f.om   i    1-2  inch  of 
found  ba)k,  77. 

Of  training  trees  that  are  headed  down  near  to  the  place  where  they 
have  been  gta^'ted,  ibi'i. 

Of  the  Canker  ?.n1  its  remedy,  78. 

Shortening  the  fore-right  fljoots,  iiiJ. 

Of  decayed  and  rotten  roots    79. 

Trenching  ihe  borders,  ibid. 

The  proper  de.  th  of  mould,  ibiJ. 

How  the  trees  ought  to  be  treated  in  a  clayey  fuil,  ibiJ. 

Proper  fmall  crops  for  v/ir.'.cr  and  fpring,  ibiJ. 
PHALEN^,  how  todellroy,   195. 
See  BoMBYX,   196. 
POISON,  for  Vermin.     EeeRAxs  and  Mi  ce. 
PLUMS,  difFtrent  forts  of,  19. 

Choice  of  Tree?,  r!.ai;agement  of  the  Borders,  and  Planting,  ai. 

Head-down,  2.1. 

Diftance  at  which  Phim-Trees  ftiould  bo  planted,  ibiJ. 

Training  ai:d  thortening  the  leading  flioot,  ibiJ. 

Preparing  VV.iU  Tiees  for  Standards,  and  tranrplanting  them,  iliJ. 

Treni-hing  the  Eordrr'^,  23. 

Of  Standard?  in  Orchards,  and  Dwarfs  in  Garden?,  ibiJ. 

Of  Crofs-Tows  in  Gardens,  ibiJ. 

Of  pruning  and  rei'oringokl  ai;d  decayed  treer,  24. 

Of  fore-riglit  flioots,  15. 

Sheltering  from  frofts  and  cold  winds,  ibiJ. 

The  Compofition  ought  always  to  be  applied  after  the  knifcj  ibiJ. 

Of  thinning  the  fruit,  ibiJ, 

CL 

QUINCES,  bed  fcrt  of,  for  the  kitchen  garden,  103. 

Propagation,  planting,  and  pruiii.;g  of  them,  tbid. 

Rough  baik,  n.-.il  baik  bound  trse-,  104. 

Should  be  planted  at  a  dlRance  from  applss  acd  ptar'>  'W. 


27©  INDEX. 

R. 

RASPBERRIES,  different  forts  of,  119. 

Propagat/on  and  planting,  ihiJ. 

Watering  aid  flaking,  120. 

Pruning,  ibiJ. 

The  ti'Tie  ihey  will  continue  In  a  bearing  ftate,  Ihid. 
RATS,  how  to  dcftioy  them,  159. 

S, 

SERVICE,  different  forts,  latf. 

The  Cultivated  Service,  ihid. 

How  pronagated,  ibid. 

Tralni  g  and  pruning,  ibid. 

The  Wild  Service,  orMountaia  Afn,  iif. 

Its  propagation,  ibid. 

Training,  ibid. 

The  Maple-leaved  Service,  ibid. 

Its  propagation,  training,  i38. 
SLUGS,  to  deftroy,   198. 
SNAILS,  todrftroy,  ibid. 
SPHINX,  to  deftroy,   195. 
STOCKS  for  grafting  on,  the  choice  of,  146. 

T. 

THRIPS,  hovsr  to  deftroy,  195. 
TRANSPLANTING,  of  old  trees,  23  and  44. 

TREES.    For  the  minagement  of  Fruit  Trees,  fee  Af  p  le:,  Feae  s,pLtrMS,&c. 
Forcrt  Trees,  hovir  to  manage.     See  "  Obfervalioas  on  the  Difeafc':, 
Dtfeas,  &c.  of  Trefs." 
TRAPS  for  catching  Vermin.     See  Rats  and  Mi  ce. 


VEGETABLE  MOULD,  bow  produced,  63. 
VINES,  d  ft\ rent  forts  of,  81. 

Of  propagating  Vines  from  leed,  85. 

from  cuttings,  86. 
from  layers,  88. 

Of  chorfing  Vines  from  the  Nurfery,  ibid. 

Experiments  and  Obfervjtionson  triuning  and  pruning  of  Viner,  89. 

Di,'e£lion,s  for  training  and  pruning,  91. 

V^ti  of  (he  Comp  .(ition  after  pruning,  94. 

Directions  f.r  witeiing  Vines,  ibid. 

Of  prefervint;  G  are'ifro.Ti  Flies,  V/afps,  &:c.  95. 

Of  picking  <ff  the  leaves,  96. 

Gathering  and  pr^ferviog  Grapes  in  winter,  ibid. 


INDEX.  Syr 

vv. 

WALNUTS,  differenl  forts  cultivated  in  England,  139. 

Propagation  and  treatment  in  the  Nurfcry,  ibij. 

Planting  uut,  ib:J. 

Trinuning,  140 

Watnut-tiecs  excellent  timber,  ihiJ. 

Leaves  or",  ferviceable  in  deftroying  Slugs,  141. 

Method  of  keeping  Walnuts,  ihiJ. 

Value  of  VValnut-treesat  BtddingloaFark,  annually,  ihiJ^'mtt. 
WASH,  annual,  for  trees,  143. 
WASPS,  to  deltroy,   198. 
WATERING,  direaions  for  watering  trees,  50. 

See  alio  Mildew,  Aphis,  acauus,  &c.  where  dlieaionj  are 
given  for  watering;  under  difterent  circumllances. 


[The  Editors  in  this  place  avail  thcmfdves  of  the  opportunity 
of  fuhjoining  the  following  Communication^  obligingly  pre- 
fented  by  Peter  W.  Yates,  Efq.  containing  his  Obfct' 
vations  on  Mr.  Forfyth's  Treatife,  6?c.] 


Messrs.  DANIEL  6?  SAMUEL  WHITING. 

GENTLEMEN* 

/IlGREEABLE  to  your  requelt  I  now  lurniOi  )0u  with 
fomeot  my  obferva'ions  on  Mr.  Forfyth's  iTJCthod  ol  cul- 
tivating and  managing  Fruit  Trees,  and  his  remedy  for  cur- 
ing their  difeafes,  Sec. 

About  feven  years  ago  I  obtained  his  Trcatife,  (the 
London  edition  of  1791.)  This  contained  his  obfe: vations 
on  the  difeafes,  &c.  ot  iruit  and  torefl:  trees,  with  an  account 
ot  his  method  of  cure.  Since  which  he  has  publifhed  a 
new  edition,  to  which  arc  added  liis  obfervations  upon  their 
cuhure  and  management. 

Before  the  receipt  of  this  pamphlet  I  had  for  fcveral 
years  been  at  conficierable  trouble  and  expence.to  procure 
fome  of  the  befl  iruit  trees,  viz.  Apples,  Pears,  Peaches, 
Cherries,  Plums,  Apricots,  and  Nectarines.  I  devoted  as 
mucli  time  to  their  cultivation  and  improvement  as  my  pro- 
fefiTional  purfuits  would  permit.  By  grafting  and  inocu- 
lating, I  increafed  and  multiplied  my  original  fiock  until 
my  country  feat  was  abundantly  fupplied.  But  when  they 
commenced  bearing,  and  when  I  expefted  to  reap  and  en- 
joy the  fruits  of  my  labor,  I  difcovered  that  they  becan~:e  in- 
fe£led  by  the  canker,  a  difcafc  incident  to  fruit  trees.  It 
generally,  and  almoll  without  exception,  apj^eared  on  the  S. 
W.  fide  of  the  body  or  trunk  o\  the  tree.  The  bark  of  the 
■  infefled  part  at  firfl  appeared  dark,  and   at   length  rough, 

M  2 


(     274     ) 

wrinkled,  cracked  and  dead  :  the  intcflion  annually  increaf-  • 
ed  ;  it  communicated  to  the  alburnum  or  fap-wood,  next  to 
the  heart-wood  ;  the   circulation  of  the  fap-juice  was  ob- 
firu8cd  ;  it  gradually  diminiflicd  ;  it  flagnated,  and  the  tree 
perifhed.     To  what  caufe  to  afcribe  it  1  did  net  know.     1 
perufed,  but  in  vain,  every  treatife  upon  Horticulture  and 
Fruit  Trees  that  I  could  procure.     I  knew  ot  no  remedy  ; 
but  determined  to  make  fome  experiments.     I  cut  out  the 
defefled  parts  ;  nature  foon  formed  a  callus,  or  lip,  encom- 
paffing  the  wounds.     This  proved  beneficial,  but  not  effec- 
tual :  it  retarded,  but  did  not  prevent  mortification  and  death. 
Another  expedient  was,  amputating  fome  of  the  branches 
on  the  N.  E.  fide  of  the  trees,   in   order  to  lighten  them  in 
that  quarter  ;  and  promoting  thofe  on  the  oppofite  fide,  in 
order  to  prote6l  the  trunk  from  the  hot  rays  ot  the  meridian 
fun.     This  proved   advantageous,   but  gave   the   trees  an 
unfightly   form.     I  difcontinued   that   praftice  on  the    re- 
ceipt of  Mr.  Forjyth's  Treatife,  the  perufal  ot  which  afford- 
ed me  both  fatisfaftion  and  aflonifliment.     To  renovate  dif- 
eafed  trees  fafl  haftening  to  decay,  and  to  increafe  the  quan- 
tity and  meliorate  the  quahty  of  the  fruit,  in  the  way  by 
him  prefcribed,  feemed  to  me  almofl  incredible  ;  but  as  in 
the  animal  kingdom  defperate  remedies  are  fometimes  ap- 
plied to  cure  defperate  difeafes,  and  the  fkilful  furgeon  will 
amputate  a  limb  to  fave  the  body,  I  was  induced  to  attempt 
it  in  the  vegetable  kingdom,   and  therefore  hefitated  not  a 
moment  to  make  the  experiment.     I  purfued  the  mode  ot 
procefs  prefcribed  by  Mr,  For/yth.     One  of  my  fiifl  exper- 
iments was  in  May,  1796,  on  a  young  bearing  (Boncretien) 
Pear-Tree,  the  bark  whereof,  as  well  as  the  alburnum  or  fap- 
wood  and  the  heart-wood,  were  dead  from  the  ground  up- 
wards about  five  feet.     I  cut  away  all  the  dead  part,  leaving 
nothing  but  the  bark  on  the  oppofite  fide,  and  applied  the 
compofition.     The  effe6ls  were  foon  vifible  :  The  external 


paft-of  the  wound  (which  compofed  about  the  one  third  part 
of  the  trunk)  was  in  a  lew  days  furrounded  by  a  callus  or 
h'p.which  continued  to  encreafe  until  the  fap-flow  was  ob- 
ftru£led  and  ftagnatcd  by  the  next  autumnal  Irofi.;  but  by 
the  fubfcquent  annual  flow  of  the  juices,  the  callus  Increaf- 
ed,  fo  as  to  fill  the  wounded  part  with  new  wood.  The  old 
and  new  wood  united,  and  is  covered  with  new  bark. 

I  forbear  giving  a  particular  detail  of  any  more  indi- 
vidual inflances;  let  it  fuffice  for  me  to  fay,  that  I  at  the 
fame  time,  made  fimilar  experiments  on  fome  Plum,  Cher- 
ry, Peach  and  Apricot-Trees,  and  have  annually,  in  the 
vernal  months,  continued  the  operation  on  fuch  of  my  fruit 
trees  as  became  infefted.  Some  of  which  are  almofl  healed, 
and  others  in  a  progrefTive  ftate  of  improvement.  Nor  has 
anyonecafeof  failureoccurred  where  all  the  deteftlve  wood 
was  carefully  extirpated  and  the  compohtionduly  applied. 

I  am  therefore  fully  fatisfied,  that  Mr.  Forfytlis  rem- 
edy affords  a  radical  cure  for  difeafes,  dele£ls  and  injuries 
in  all  kinds  of  fruit  trees  ;  and  that  it  may  with  equal  fuc- 
cefs  and  advantage  be  applied  in  this  climate  as  in  England.* 
But  whether  in  a  more  northern  or  fouthern  latitude,  an  al- 
teration in  the  confi {fence  of  the  compofition,  may  or  may 
not  be  requifite,  in  order  to  fuit  the  extremes  of  heat  and 
cold,  time  and  experience  will  demonftrate. 

Encouraged  by  thefuccefs  of  thefe  trials  and  experiments, 
I  have  made  it  a  pra£f  ice,  in  pruning  my  fruit  trees,  efpeci- 
ally  where  large  amputations  are  made,  to  apply  fome  of  the 
compofition  to  every  wound  ;  it  prevents  the  exuding  of  the 
vegetable  juices  through  the  wounded  parts ;  it  aids  and  pre- 
cipitates the  healing  of  the  wounds  ;  promotes  the  vigor  and 
health  of  the  trees,  and  adds  to  the  fizc  and  flavour  of  the  fruit. 

This  difeafe  or  canker,  has  been  afcribed  to  various 
caufes,  (but  generally  to  the  foil  or  quality  of  the  ground,) 

*  The  climate  is  various  Iq  difl'ercnt  countries  usder  the  fame  piral- 
lei  of  latitude. 


(  ^1^  ) 

which  it  is  unneceffary  here  to  enumerate.  But  it  feeras 
extraordinary  that  the  fruit  trees  in  this  climate  are  almoft 
invariably  inlcfted  on  the  S.  IV.  fide  of  the  trunk  or  body 
of  the  trees.  There  it  general!)  commence?,  and  continues 
to  increafe  annually  until  the  infeftion  is  communicated  to 
the  limbs.  It  I  might  be  permitted  to  hazard  an  opinion,  I 
would  account  for  it  as  follows : 

That  it  is  caufed  by  the  hot  rays  of  the  meridian  fun, 
which  in  that  direftion  is  moft  powerful,  and  ftrikes  the  tree 
nearly  at  right  angles.  The  fouth  fide  of  trees  grows  fafter, 
lor  there  the  vegetation  is  more  rapid,  than  the  north  :  this 
may  be  feen  by  the  concentric  rings  of  a  tree  when  cut  or 
fawed  into  logs.  Fruit  trees  generally  incline  to  the  N.  E.* 
which  expofes  their  trunks  to  the  influence  of  that  lumina- 
ry in  the  fpring,  when  the  fap-juice  is  fubjefl  to  alternate 
freezing  and  thawing.  The  motion  of  the  fap  (which  af- 
cends  in  the  vernal  months  in  all  deciduous  trees)  is  accel- 
erated by  the  hot  rays  of  the  fun  at  fouth-wefl.  It  is  re- 
tarded and  flagnated  in  the  cool  ot  the  nights,  whereby  the 
irritability  of  the  vegetable  veffels  is  decreafed  for  want  of 
a  fuflricient  fliraulus  of  heat ;  and  by  this  alternate  thawing 
and  freezing  oi  the  fap-juice  (and  particularly  on  the  S.  W, 
fide  of  the  tree  where  the  fun's  rays  are  mo  ft  powerful]  the 
vegetation  isatlafl  deflroyed,  and  mortification  enfues. 

As  a  preventative,  I  have  in  a  few  cafes  debarked  for-? 
eft  trees,  and  with  a  coat  or  furtout  of  that  bark  covered  the 
trunks  of  fome  of  my  fruit  trees,  in  order  to  flielter  them 
from  fevere  froft  and  the  intenfe  heat  of  the  lun,  and  have 
found  it  fuccefsful; 

It  feems  from  Mr.  ForfytJi's  treatife  (and  indeed  from 
all  the  others  which   treat   about    inoculating  or   budding 

*  Wefterly  winds  are  moft  prevalent  as  well  as  mcft  powerful  in  this 
plimatc.  Thofe  from  the  eaftwarJ  are  feluom,  and  not  ia  forcible.  From 
this  caufe  it  is  probable  that  the  trees  receive  this  inclinatioa. 


(   ^n   ) 

of  fruit  trees)  that  inoculation  is,  in  England,  perioimed  in 
tilt  fummer  and  in  no  other  feafon  o\  the  year.  To  fatisfy 
my  curiofity,  I  have  made  the  experiment  in  ikefpring^ 
when  the  fap-juice  is  in  full  motion,  and  have  found  it  to 
fucceed  ;  but  the  infertion  of  the  bud  is  more  didicult  than 
to  do  it  in  the  fummer  feafon.  A  tree  thus  inoculated  will 
bear  fruit^cne  year  fooner  than  one  budded  in  the  next  fum- 
mer feafon,  and  as  foon  as  one  budded  the  fummer  preceding. 

I  have  not  read  any  author  who  attempts  to  trace  the 
art  of  grafting  and  inoculating  to  its  origin.  Parhinfon 
(who  wrote  a  large  treatife  on  Horticulture,  &c.  in  the  year 
1626)  mentions  them  both,  but  is  ft  lent  as  to  the  period 
when  the  pra£lice  commenced.  However  uncertain  we 
may  be  as  to  its  origin,  we  are  well  convinced  of  its  vafl 
utility  and  advantage  Seedling  apple,  pear  and  plum  trees 
will  not,  by  feveral  years,  flower  or  bear  fruit  fo  foon  as  thofe 
which  are  grafted  or  inoculated  ;  befules,  the  fruit  of  trees 
raifed  from  feed  is  liable  to  perpetual  variation,  but  grafting 
as  well  as  inoculating,  does  invariably  produce  the  fame  kind 
of  truUas  the  parent  tree  from  which  the  graft  or  bud  is  taken. 
I  have  not  difcovered  in  my  praftice,  nor  read  of  an  inftancc 
where  this  communication  of  juices  from  the  graft  or  bud 
of  one  tree,  to  the  flock  of  another,  or  from  the  flock  to  the 
graft  or    bud,  has  ever  varied  the   fruit  of  either  of  them. 

The  operation,  if  we  may  be  permitted  to  compare; 
vegetable  to  animal  reproduction,  refembles  a  fimilar  one 
upon  animal  bodies,  as  where  a  tooth,  extracted  from  a  pcr- 
fon's  head,  is  inferted  in  that  of  another;  or  it  may  be 
compared  to  the  joining  of  the  head  part  of  one  polypus  to 
the  tail  part  of  another.  TheTc  parts  (cotnpofcd  of  two  half 
polypi)  being  kept  for  a  time  in  conta6i  wiih  each  other, 
will  unite  and  become  one  animal. 

Although  grafting  and  inoculating  have  been  practif- 
edforat  leaft  two  centuries,  it  fccms  iictas\ct  to  have 
been  difcovered  whether  the  graft  or  bud  gives  cr  takes  any 


r  278  j 

property  to  or  from  the  tree  or  flock  in  which  the  grait  oc 
bud  is  inferted  :  Philofophy  has  not  hitherto  folved  this  ar- 
canum. 

Mr.  Forfyth's  treatife  is  well  calculated  to  roufe  the 
care  and  attention  of  gentlemen  on  this  fide  o\  the  atlantic 
to  the  cultivation  and  management  of  fruit  trees.  What 
affords  a  more  agreeable  rcpafi:  than  good  and  wholefome 
fruit !  It  is  one  of  nature's  noblefl  gifts,  affording  not  only 
comfort,  but  alfo  contributing  to  the  luxury  of  man. 

The  pratlice  of  grafting  and  inoculating  in  America 
is  but  of  modern  date.  It  was  introduced  by  Mr.  Prince,  a 
native  of  New-York,  who  erefled  a  Nurfery  in  its  neigh- 
bourhood about  forty  years  ago.  But  fince  the  late  Ameri- 
can revolution,  others  have  been  inftituted  in  this  and  fome 
other  parts  of  the  United  States.  Mr.  Livingjlon  has  late- 
ly eftablifhed  one,  not  far  from  the  city  of  New-York, 
which  can  vie  with  fome  of  the  mo  ft  celebrated  ones  in 
Europe.  May  he,  and  others,  who  have  undertaken  in 
that  ufeful  branch  of  bufinefs,  meet  with  encouragement  and 
fuccefs.  Nothing  in  the  extenfive  field  of  Horticulture 
can  afford  more  agreeable  amufement  or  yield  more  folid 
fatisfaftion  and  advantage. 

To  the  negleft  of  pruning  fruit  trees  in  due  fcafon, 
and  the  unfkilful  manner  ot  performing  it,  may,  in  a  great 
meafure,  be  afcribed  the  bad  and  unfruitful  ftate  of  fome 
of  the  orchards  in  Amierica.  This  inattention  and  mifman- 
agement,  and  efpecially  the  not  amputating  dead  limbs,  and 
extirpating  all  infefted  parts  of  fruit  trees,  fubjefts  them  to 
difeafe  mortification  and  death. 

An  unpruned  tree,  left  in  a  natural  ftate,  will  bear  fruit 
fooner  than  one  that  is  pruned  ;  for  by  pruning,  the  parts 
below  the  lopped  or  amputated  branches,  become  vivipar- 
ous, and  produce  new  /^fl/-buds,  which  require  feveral  years 
before   ihey   will  acquire   fufficient  maturity  to  generate 


(     2/9     ) 

fawtr  buds  to  produce  an  oviparous  progeny  ;  but  unprun- 
ed  trees  grow  and  look  irregular  and  unfightly  ;  nor  is  their 
fruit  to  be  compared  to  that  of  trees  properly  pruned  and 
managed,  in  order  to  afTord  them  a  more  equal  advantage  of 
the  fun  and  air,  by  means  whereof  they  will  produce  fruit 
better  in  fize  and  quality. 

To  autumn  and  winter  pruning  may  be  attributed  the 
difeafes  and  rapid  decay  of  many  fruit  trees  in  feveral  orch- 
ards ;  for  then  the  fap-flow  is  on  the  decline,  and  flagnated  ; 
the  wounds  are  expofed  to  the  inclemency  of  the  weather, 
which  produces  canker  and  mortification,  and  they  perifh. 
The  practice  of  pruning  in  the  fpring,  when  the  lap  juice 
is  in  brifk  motion,  is  preTeiabie  to  any  other  feafon  of 
the  year.  Mr.  Forfyth's  rcdfons  for  this,  are,  in  my 
opinion,  forcible  and  conclufive. 

The  word  enemy  of  the  animal  tribe,  which  fruit  trees 
in  thefe  parts  have  to  encounter,  is  the  Caterpillar.  I  have 
formerly,  and  for  feveral  fucccfTive  years,  early  in  the  morn- 
ing,  while  they  were  confined  to  their  nell  or  web,  taken 
them  off  and  deftroyed  them.  By  a  repetition  of  this  prac- 
tice two  or  three  times,  for  two  or  three  weeks  fuccefTive- 
ly,  they  were  totally  deftroyed :  but  of  late  1  have  difcov- 
ered  a  more  eafy  and  expeditious  method,  and  which  effec- 
tually anfwerstlie  purpofe.  Take  a  handful  of  Wormwood, 
one  of  Rue,  and  two  of  Virginia  Tobacco,  [a  fufRcient  quan- 
tity of  Tobacco  alone  will  do,  but  not  fo  well,J  boil  thefe 
together  in  about  tv/o  pails  full  of  rain  water  for  near  half 
an  hour,  ftrain  it  through  a  cloth,  and  with  this  liquor 
fprinkle  the  trees.  I  perform  this  with  a  barrow-engine  : 
but  the  operation  fliould  be  performed  when  the  caterpillars 
or  worms  have  left  their  nofturnal  nefl  or  web,  and  are  dif- 
perfed  on  the  trees.  Repeat  the  operation  two  or  three 
times,   they  will  drop  down  and  expire. 

In  this  cold  climate,    where  fruit   trees    are   cxnof- 


(       280      ) 

ed  to  injury  by  fsoft,  we  are  frequently  deprived  of  our  iiui^, 
or  the  It  CCS  afford  but  a  fcanty  crop.  This  might  perhaps  be 
prevented,  if  the  vegetation  could  be  retarded  until  the  dan- 
ger ol  the  vernal  fro(i  was  pcifl,  by  affording  iheher  to  the 
trees.  1  he  iruit  on  walls  and  efpaliers  mi^^ht  be  thus  pro- 
te£led,  but  as  to  ftandard  trees,  it  would  be  laborious  and 
expcnfive.  I  have  attempted  feveral  expedients,  none  ot 
^vhich  proved  efFefcluai.  The  making  ot  fmokes  v.-ith  tan  in 
the  evening,  and  continuing  them  during  the  courreot  the 
night,  has  been  my  pra6lice.  Thefe  fmokes  are  to  be 
watched,  to  prevent  their  blazing,  and  (liould  be  made  on  the 
North  or  North- Weft  fide  ot  the  orchard,  to  prote£l  the 
trees  from  the  cold  winds  arlfing  limn  that  quarter.  The 
making  of  llraw  condu£tors,jDr  ot  v\'ool!en  yarn  (faftening 
one  end  round  the  body  and  fume  ol  the  limbs  of  the  trees, 
and  fufpending  the  other  end  in  a  pail  or  tub  of  water)  has 
been  recommended;  but  not  having  made  a  fair  experi- 
ment ol  this  kind,  I  cannot  prefume  to  fay  whether  it 
would  prove  fuccefsful  or  not.  1  have  long  entertained  an 
opinion  that  an  orchard  expofed  to  the  north,  where  the 
ground,  in  the  fpiing  of  the  year,  continues  longer  bound 
by  troft,  which  retards  the  vegetation,  would  be  preferable 
to  one  bearing  an  eaflerly  or  fouthern  afpeft,  where  the  fap- 
juice  is  fooner  in  motion,  and  accelerated  by  the  rays  of 
the  fun. 

1  had  contemplated  to  communicate  the  preceding  ob- 
fervations  (uith  fome  others  on  Horticulture,  &c.)  to  the 
Agricultural  Society  of  this  flate  ;  but  if  you  fliould  deem 
them  of  any  fervice.  you  may  pnbliih  them  by  way  of 
appendix  to  the  new  edition  ot  Mr.  Forjytlis  Treatife, 
which  you  have  now  in  the  prefs. 

I  am,  gentlemen,  your  moil 
Humble  Servant, 

PETER  \\\  YATES. 

Albany^  StjHetuher^  1803. 


